Brussels Sprouts Salad

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When shopping for brussels sprouts for this appealing side dish, look for small ones that have a bright green color. Brown spots on the cut edge of the stem or yellowing of the leaves usually signifies older sprouts, which tend to have a more bitter flavor. Store brussels sprouts in the refrigerator in a paper bag.
Source: Saveur
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Brussels Sprouts Salad Photo: Andre Baranowski

1 lb. brussels sprouts
2 cups toasted walnut halves
1⁄3 cup grated pecorino, plus more for garnish
1⁄4 cup extra-virgin olive oil, plus more for garnish
Juice of 1 lemon
Kosher salt and coarsely ground black pepper

1. Working over a large bowl, shave brussels sprouts into very thin slices on a mandoline, starting from each sprout's top while holding it between thumb and forefinger by its stem. Discard stems.

2. Add walnuts, pecorino, olive oil, lemon juice, and black pepper to taste. Depending on the saltiness of the cheese, season lightly with salt to taste.

3. Toss with a spoon until just combined and divide salad between 4 bowls or small plates. Using a peeler, shave more pecorino over the top; drizzle with more olive oil and add more pepper to taste.

SERVES 4

This article was first published in Saveur in Issue #115

Ratings & Reviews (5)

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My husband and I loved cooked brussel sprouts, but had never eaten them raw, so when I saw this recipe, I knew we neeeded to try it. What a shock when the tastes combined to create a "Ratatouille" moment in my mouth. The bright, cabbage-like flavor combined with the smokiness of the toasted nuts, earthiness of the cheese, the heat of the pepper, and a tang of lemon sent culinary fireworks off for me. I'm making it again tonight!
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I love Brussel Sprouts, so when I saw this salad on a menu I had to try it. I was utterly amazed by how good it was, and this recipe captures it completely.
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i have never like brussels sprouts, cooked with any kind of sauce. this fresh salad recipe was absolutely fantastic. it has somewhat of a cabbage flavor, but brighter and more intense.
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i don't like brussel sprouts but i love this salad. it is fresh and crunchy and salty. yum.
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i was intrigued when i stumbled on this recipe yesterday, but i didn't have any walnuts in the house. so i tried it with pecans instead. can't imagine it's more delicious with walnuts, but i'm definitely going to find out. this salad will be on the thanksgiving menu this year. to think i didn't like "space-heads" until i was in my late 20s...

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