Recipes › Brussels Sprouts › Shaved Brussels Sprout Salad with Pecorino and Almonds
Shaved Brussels Sprout Salad with Pecorino and Almonds
Raw Brussels sprouts, shaved paper-thin, become a tender, nutty-flavoured salad that holds up beautifully to a bold lemon-Dijon dressing. Salty pecorino and toasted almonds add crunch and richness. This is the salad that makes people realize Brussels sprouts raw are actually wonderful.
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Ingredients
- 1 lb Brussels sprouts, very thinly shaved on a mandoline or with a knife
- ½ cup slivered almonds, toastedPepitas for nut-free
- 2 oz pecorino romano, shaved with a peelerParmesan works too
- 1 large lemon, juiced
- 1 tsp Dijon mustard
- 3 tbsp olive oil
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Contains: milk, mustard, nuts.
Method
- Toast slivered almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Set aside to cool.About 5 min
- Whisk lemon juice, Dijon mustard, garlic, olive oil, salt, and pepper into a dressing.About 2 min
- Place shaved Brussels sprouts in a large bowl. Pour dressing over and toss to coat. Let sit for 5 minutes — the acid softens the sprouts slightly.About 6 min
- Add toasted almonds and half the pecorino. Toss again. Pile into a serving bowl and top with remaining pecorino. Serve immediately.About 2 min
Tips
- A mandoline makes quick work of shaving the sprouts; otherwise, slice very thinly with a sharp knife.
- The 5-minute rest after dressing is important — it tenderizes the raw sprouts.
- This salad holds better than most — dress it an hour ahead with no problem.
Ring the changes
- Add dried cranberries and swap almonds for candied pecans for a holiday version.
- Add sliced apple and a drizzle of honey to the dressing for sweetness.
Keeping it
Dressed salad keeps for 24 hours in the fridge, becoming more tender over time. Add fresh almonds when serving leftovers.
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More from the same crop
Sweet maple syrup and earthy Brussels sprouts are a natural match. Roasted until caramelized, then tossed with toasted pecans and a warm maple-Dijon glaze, this Thanksgiving-ready side is on the table in 30 minutes and consistently the first dish to disappear.
30 min · easy · Brussels Sprouts
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