Brussels Sprouts Salad
Shredded Brussels sprouts, tossed with pecorino, walnuts, and lemon, is a bright and fresh salad for any Thanksgiving spread. Get the recipe for Brussels Sprouts Salad ». André Baranowski

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.

Yield: serves 4


  • 1 lb. brussels sprouts
  • 2 cups toasted walnut halves
  • 13 cup grated pecorino, plus more for garnish
  • 14 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.