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
-
Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
-
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.
