Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino

4.3(60)

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.

by Jonathan Waxman·published 2005-10-01

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Servings

Makes 6 side-dish servings

Total time

35 min

Calories / serving

—

Ingredients (6)

serves

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 toastedwalnut
2 tablespoons finely grated Pecorino Romano, or to tastepecorino
1/4 cup olive oilolive-oil
3 tablespoons fresh lemon juicelemon-juice
an adjustable-blade slicer

Instructions (2 steps)

01Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
02Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.

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