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Brussels Sprouts Salad

October 19, 2011

by Emily

Liz and I have this thing for Brussels sprouts, which is why we – unapologetically to husbands, neighbors, house guests, etc. – make truffled Brussels sprouts regularly slash all.the.time. But maybe it is time to move on? Perhaps attempt some variations of this beloved ingredient? It doesn’t hurt to try new things, I guess, so when I spotted this recipe I thought I would fight the urge to return to an old favorite and give change a shot. While hardly similar to the truffled goodness, this raw recipe is filled with simple, great flavor. By adding toasted walnuts and fresh pecorino to this fresh veggie and dressing it in lemon and good olive oil, the perfect salad alternative is born.

Brussels Sprouts Salad

1 pound Brussels sprouts
2 cups toasted walnut pieces
1⁄3 cup grated pecorino, plus more for garnish
1⁄4 cup extra-virgin olive oil, plus more for garnish
Juice of 1 lemon
Kosher salt and ground black pepper, to taste

Pulse Brussels sprouts in food processor. If you are adventurous (and careful!), you can also use a mandolin.  Discard stems.  Add walnuts, pecorino, olive oil, lemon juice, and black pepper to taste. Depending on the saltiness of the cheese, season lightly with salt to taste.  Toss with a spoon until just combined and divide salad between 4 bowls or small plates. Using a peeler, shave more pecorino over the top; drizzle with more olive oil and add more pepper to taste.


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