Monday, November 29, 2010

Brussels Sprouts Salad w/ Pecorino & Walnuts

For Meatless Mondays, here is something light to start the week off right.
I thought I had tried Brussels sprouts every which way.

Here is yet another way to enjoy these little green cabbages, which have become one of my favorite vegetables.

If you have never had your sprouts raw, don't be scared. They taste wonderful.

This is a bright and fresh salad and I can't wait to make it again. The toasted walnuts with lemon and Pecorino is the perfect combination. We ate the entire bowl!

The recipe from Saveur suggests you shred the sprouts on a mandolin. At first I thought that was crazy, there must be a better way. After slicing and dicing, the mandolin (though a pain in the butt to shred each little guy) is the only way to go.

Brussels Sprout Salad w/ Pecorino & Walnuts (adapted from Saveur):

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

Start with the freshest Brussels Sprouts and wash them well.

1. Working over a large bowl, shave Brussels sprouts into very thin slices on a mandolin, starting from each sprout's top while holding it between thumb and forefinger by its stem. Be extremely careful doing this, or you will lose a finger! 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.



mil said...

Good morning,

Now, there's a different salad for you. Looks and sounds great but I'm glad I don't have a mandolin (except for the one I strum occasionally).. my fingers would be missing.

Anonymous said...

Have you checked out food52's shaved brussels sprouts salad inspired by a dish from Stone Park Cafe in Brooklyn? Walnuts seem an excellent addition.

Proud Italian Cook said...

I made this very dish for Thanksgiving Stace only with pistachio's, I made a convert to all those who thought they didn't like brussel sprouts. My favorite way now, I've made them twice already.

kat said...

I've never had them raw but this makes me want to try it!

Dana said...

I'm intrigued. I can't get Randy to eat them cooked so I'm sure he would turn his nose up at this dish. Something to put on the list for girls dinners.

The Japanese Redneck said...

I like the way the Brussel sprouts look sliced on the mandolin.

Tom @ Tall Clover Farm said...

This recipe is just begging to injure me, so I opted for cabbage instead. (I know my grating limitations.)

I added a a grated apple and pear and found it delicious!

flutietootie said...

Looks really good.

Jen_from_NJ said...

I just love Brussels sprouts but don't think that I have ever had them raw. This salad sounds like a great idea with the walnuts, lemon and Pecorino - yum!

tasteofbeirut said...

this salad sounds like a great taste adventure! I have a mandoline but I am still hesitant to use it!

Stacy Eats said...

Yum this looks super tasty!