Shaved Brussels Sprout Salad with Walnuts, Pecorino and Honey-Dijon Dressing
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 lemon vinaigrette.
Servings: 4
Ingredients
Salad
- 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
Honey-Dijon Dressing
- 2 tablespoons lemon juice
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- 1/3 cup olive oil
Instructions
- 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.
Notes
Ingredient Notes and Substitutions:
- 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.