2000s Recipes + Menus
Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino
Serves6 (side dish)
- Active time:25 min
- Start to finish:35 min
ADAPTED FROM JONATHAN WAXMAN
October 2005
Brussels sprouts, sliced very thin, result in an unbelievably delicate slaw. If you have a really sharp knife and good skills, you could slice the Brussels sprouts by hand, but it’s much easier to use an adjustable-blade slicer. Since walnuts are fresh and in season, Waxman uses just-shelled ones in this salad. Pecorino Romano varies in saltiness; you may want to add a little more than we call for here.
- 1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
- 1 cup walnuts (3 1/2 oz), lightly toasted
- 2 tablespoons finely grated Pecorino Romano, or to taste
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
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Special equipment:
an adjustable-blade slicer
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Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
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Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.
Cooks’ notes:
- Walnuts can be toasted 1 day ahead and kept in an airtight container at room temperature.
- Brussels sprouts can be sliced 3 hours ahead and chilled, covered. Toss with remaining ingredients just before serving.
- Keywords
- salad,
- brussels sprouts,
- jonathan waxman,
- cheese,
- vegetarian
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