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Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino

Adapted from a recipe by Chez Panisse alum and Top Chef Masters veteran Jonathan Waxman, this delicate, fuss-free dish proves that Brussels sprouts can be just as tasty raw as they are roasted. Use a food processor or mandoline to shave the sprouts, unless you’re really confident with your knife skills. The slaw also makes an incredible pizza topping; just wait to add the walnuts until the dough is out of the oven and the pecorino has melted.

Recipe information

  • Yield

    makes 6 servings

Ingredients

1 1/2 pounds Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stem ends left intact
1 cup walnuts, lightly toasted (3 1/2 ounces)
2 tablespoons finely grated pecorino romano, or to taste
1/4 cup olive oil
3 tablespoons fresh lemon juice
Special equipment: Adjustable-blade slicer (mandoline)

Preparation

  1. Step 1

    Holding each Brussels sprout by its stem end, cut into very thin slices; discard the stem ends. Toss in a bowl to separate the layers.

    Step 2

    Lightly crush the walnuts with your hands and add to the sprouts along with the cheese, oil, and lemon juice, then toss to combine. Season with pepper.

  2. do ahead

    Step 3

    The WALNUTS can be toasted 1 day ahead and kept in an airtight container at room temperature.

  3. Step 4

    The BRUSSELS SPROUTS can be sliced 3 hours ahead and chilled, covered. Toss with remaining ingredients just before serving.

The Epicurious Cookbook
TagsSaladBrussels SproutVegetableWalnutNutPecorinoCheeseDairySideDinnerGluten FreeVegetarianQuickEasy5 Ingredients or FewerNo-CookThanksgivingEpicuriousCookbooks
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