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(922)
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

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.

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Ratings

4 out of 5

922 user ratings

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Comments

AHubby8 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.

Claire8 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.

Ray8 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.

NS_VT1 month ago

You can now buy shaved brussel sprouts! I overdressed it. My brain had 1/2 cup in it of lemon juice and oil but it went fine, perhaps my store-bought sprouts were a larger quantity. I also added more walnuts and some just-sauted andouille sausage.

Jerry5 months ago

I love this recipe. It's so simple and (at least tastes) healthy. Frankies 457 used to (still does?) serve a similar salad. The crunchiness of the greens and walnuts makes this so interesting. The pecorino adds softness and saltiness. I added lemon b/c I'm an acid freak. But I tasted it w/o it beforehand, it was still great. We served this underneath a seared tuna, but it would be fine alone or with almost any other protein.

Sabrina1 year 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.

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