Brussels Sprouts Recipe: A Shaved Brussels Sprouts Salad
Small but mighty, Brussels sprouts are the hardiest of all the cabbage cousins. They can start indoors or out and should get in the ground shortly after the first fall frost, spaced a few feet apart so their long stems have room to stretch and grow.
Once those tiny little heads are ready to be twisted off, they’re usually sliced and roasted or sautéed. But Jonathan Waxman, chef and owner of Barbuto in New York City, shaves his into a fantastic fall salad.
“Shaving the vegetable transforms its flavor,” Waxman says. “And tossed in a bowl with salty pecorino cheese, a rich Ligurian or Napa Valley extra virgin olive oil, crunchy toasted walnuts and a squeeze of lemon, this salad is delicious and healthy. It will make a Brussels sprouts believer out of the most finicky eater.”
Raw Shaved Brussels Sprouts Salad with Pecorino and Toasted Walnuts
- ½ cup shelled walnut halves
- 2 pints very fresh whole Brussels sprouts
- 1 lemon, juiced
- ¼ cup extra virgin olive oil
- 4 tablespoons grated pecorino
- Sea salt and freshly cracked black pepper to taste
Spread the walnuts on a baking sheet and toast in a preheated 350-degree oven for 8-10 minutes. Remove, let cool and lightly crush, using a rolling pin or wine bottle.
Wash the Brussels sprouts and trim off the hard stem portion. Using a very sharp knife or mandoline, shave the Brussels sprouts into a large bowl.
Add the lemon juice, olive oil and walnuts to the sprouts and toss well. Season with a small pinch of sea salt, freshly cracked pepper and 2 tablespoons of pecorino cheese.
Toss the salad well and place on a rustic platter. Sprinkle the remaining cheese over the salad and serve at room temperature.