Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino: 2000s Recipes + Menus : gourmet.com

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2000s Recipes + Menus

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

Special equipment:

an adjustable-blade slicer

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.

Photograph by John Kernick