Shaved Brussels Sprouts With Pecorino and Walnuts

Name: Shaved Brussels Sprouts With Pecorino and Walnuts
Total time: 15 min
Yield: 4 servings
Ingredients: 24 brussels sprouts; 1/2 cup raw walnut halves; 1/4 cup fork-crumbled pecorino Romano; 2 tablespoons extra-virgin olive oil, plus more as needed; Kosher salt, to taste

Recipe from Jody Williams

Adapted by Sam Sifton

Shaved Brussels Sprouts With Pecorino and Walnuts — Sabra Krock for The New York Times

Total Time: 15 minutes
Rating: 4(904)
Comments: Read comments

Those who have eaten at Buvette, the West Village restaurant from which the recipe for this dish is adapted, will understand that if the home-cooked version tastes even 1/8th as good as the original, then you could pair it with a roast chicken and dinner will be awesome, beyond compare. And it does! Shave the sprouts with a mandoline or a food processor or a sharp, sharp knife. Then combine with raw walnut halves, pecorino crumbled off the cheese with a fork, olive oil, and salt. Mix aggressively, so that the sprouts begin to wilt a little. And that’s it. You'll see. —Sam Sifton

Featured in: Courtly Meals From Buvette’s Queen

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Ingredients

Yield:4 servings

24brussels sprouts
½cup raw walnut halves
¼cup fork-crumbled pecorino Romano
2tablespoons extra-virgin olive oil, plus more as needed
Kosher salt, to taste

Ingredient Substitution Guide

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Preparation

Step 1
Trim bottoms of brussels sprouts and discard any discolored or loose outer leaves. Using a mandoline, the slicing attachment on a food processor or a very sharp knife, shave sprouts into the thinnest of slices.
Step 2
In a large bowl, combine shaved sprouts with the other ingredients, mixing roughly by hand so that the greens begin to wilt a little. Season to taste with salt and add a little more olive oil if necessary, either for your taste or because the sprouts were large.

Ratings

4 out of 5

904 user ratings

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Comments

AHubby7 years ago

A delicious salad. For a spectacular salad: use 1 cup walnuts, toasted and chopped; grated pecorino Romano, 3 tablespoons olive oil and 3 tablespoons lemon juice.

The mandoline takes time but food processor makes hash of the sprouts.

Claire7 years ago

If your mandoline has a handguard with four prongs on it, I recommend popping a (similarly shaped) brussel sprout on each prong and then going to town with four at a time. I swap the direction of the handguard halfway through to get more of an even cut.

Ray7 years ago

A bit bland. Could use a splash of lemon to brighten it up. I cut the walnut halves in two to spread the taste in the salad. Finely shredded green onion would be a nice addition.

Sabrina6 months ago

I added dried cranberries, some lime zest and black pepper and let it all sit for a few hours before serving at Thanksgiving. Made a great colorful and bright side.

Ann R.7 months ago

Unanimously voted into our Thanksgiving dinner menu rotation at first serving, which is not to say it isn’t also welcome (and requested) whenever fresh, young sprouts are available. Perfectly delicious.

megarallo8 months ago

Love this. Added lemon juice to the dressing to make it a little brighter. Even better with a fried egg on it.

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