A perfect winter salad made with thinly sliced brussels sprout ribbons, nutty pecorino cheese, golden raisins and toasted walnuts tossed together with a just sweet enough vinaigrette.
This salad has become one of my favorites for lunch recently. It’s hearty and filling yet at the same time very light and refreshing. The base of the salad is made up of shaved brussels sprouts. Similarly to a kale chiffonade salad, slicing the sprouts in this way transforms what is usually a pretty hefty, fibrous vegetable into delicate, pleasant to eat ribbons ready to be tossed with toasted walnuts, pecorino cheese and honey-dijon vinaigrette.
Shaving brussels sprouts isn’t as tedious as you might think. A mandoline slicer is my tool of choice. A food processor fitted with a grater-disk works well too and is arguably safer if you’re weary of the mandoline. You can also just use a good sharp knife and slice the sprouts into thin, even ribbons.
Like a slaw, this salad stands up well to being dressed ahead of serving. It can be stored for up to 24 hours in the fridge and still maintain it’s hearty crunch.
For more brussels sprout goodness, check out: Roasted Brussels Sprouts with Bacon Vinaigrette.
To make this salad you’ll need: brussels sprouts, walnuts, pecorino cheese (or parmesan) shallots (or red onion), lemon, honey, dijon mustard and olive oil.
Step 1. Shave the Brussels
Use a mandoline or food processor to shave the brussels sprouts, then the shallots, into thin slices.
Step 2. Make the Dressing
Whisk together the vinaigrette in a small bowl.
Step 3. Toss and Serve
Toss the sprouts, shallots, walnuts, raisins and cheese with the dressing. Season liberally with salt and pepper. Serve right away or store in the refrigerator for up to 24 hours.
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Shaved Brussels Sprout Salad with Walnuts, Pecorino and Honey-Dijon Dressing
- 1 pound brussels sprouts washed and trimmed
- 2 medium shallots or 1 small red onion
- 1/2 cup coarsely chopped toasted walnuts *see notes*
- 1/2 cup golden raisins
- 1/2 cup grated pecorino cheese plus more for serving
- salt and pepper
- 2 tablespoons lemon juice
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- 1/3 cup olive oil
- Use a mandoline slicer or a food processor to carefully shave the brussels sprouts, then the shallots, into very thin slices, about 1/16- or 1/8-inch thick. Place in a large mixing bowl along with the toasted walnuts, raisins and grated pecorino cheese.
- To make the dressing, whisk together the lemon juice, mustard and honey then, while whisking begin to slowly stream in the olive oil until fully incorporated. Season liberally with salt and pepper.
- Pour the dressing over the salad and toss to combine. Divide between bowls and top with extra grated pecorino cheese.
- Walnuts: Pecans, pine nuts or almonds can be substituted. To toast walnuts place them on a baking tray in a 350F oven for 8-10 minutes. Note, even when I’ve bought pre-toasted nuts or have some on hand from a previous recipes; I like to toast them again just before using. It refreshes them and intensifies the natural nuttiness.
- Pecorino Cheese: Parmesan cheese or grated ricotta salata.
- Golden Raisins: I specify golden raisins in the recipe because I like the color. That being said, regular raisins, or even currants, or chopped dates would be just as nice.
- Lemon Juice: Almost any vinegar would work here; apple cider, champagne, red wine etc.