I’m a little obsessed with this raw Brussels sprouts salad- crisp power greens shredded paper-thin and tossed with toasted walnuts, pecans and grated pecorino in a light mustard vinaigrette. Fresh, full of flavor and texture and tastes heavenly!
The trick is to shred them as thin as you can. If you have a food processor or mandolin, this will go really quickly. If you don’t, you can use a sharp knife.
Brussels sprouts are at their best over the winter months, coming in to season in October and lasting through until March. Go for plump, bright green heads (the smaller, the sweeter) with tightly packed leaves. They should be free of yellowed or wilted leaves and should not be puffy or soft in texture.
Raw Brussels stand up so well to dressing and this salad is one of those whose flavor improves as it sits. You can pair it with other flavorful ingredients like apple, pear and dried cranberries.
24-25 Brussels sprouts, washed and dried, woody ends cut off
1 cup Pecorino Romano cheese, grated fine
1/4 cup walnuts, toasted and coarsely chopped
1/4 cup pecans, toasted and coarsely chopped
4 tablespoons apple cider vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon caster sugar
Kosher salt and cracked black pepper
Wash and dry Brussels sprouts. Cut off the woody ends of each one and discard.
Slice the Brussels sprouts thin on the slicing disc of the food processor. If you don’t have a food processor, you can use a mandolin, carefully, or a sharp knife.
Cutting with Knife: Cut each sprout into half and using a sharp knife, hold the sprout with flat side down on cutting board and slice each sprout as thinly as possible.
Place the Brussels sprouts in a large bowl. Add the grated cheese, walnuts and pecans. Toss well
Dress the salad with the vinaigrette (add a little dressing at a time and taste before adding more). Toss and let it sit in the dressing for 15 minutes before serving.