2000s Recipes + Menus

Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino

Serves6 (side dish)
  • Active time:25 min
  • Start to finish:35 min
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.
Subscribe to Gourmet