Brussels sprouts have long been misunderstood. Once relegated to the mushy, overcooked vegetable category, they have recently seen a resurgence in popularity, especially when served raw in salads. Shaved Brussels sprouts salads offer a refreshing, crunchy alternative to traditional leafy greens, and when paired with bold flavors and simple dressings, they become an elegant and nutritious dish.
The Shaved Brussels Sprouts Salad with Pecorino draws inspiration from classic Italian cuisine, which values fresh, high-quality ingredients and simple preparations. This salad embraces those principles, bringing together just a handful of elements that allow each component to shine. The nutty bitterness of Brussels sprouts is balanced by the sharp, salty bite of Pecorino Romano cheese, while a bright, citrusy dressing made with lemon juice, extra virgin olive oil, and Dijon mustard enhances the natural flavors. A final touch comes in the form of toasted almonds, which add a delightful crunch and subtle richness.
Brussels sprouts belong to the cruciferous vegetable family, alongside cabbage, kale, and broccoli. When eaten raw, their pleasantly crisp texture and slightly peppery taste make them a fantastic base for salads. By shaving or finely slicing them, they provide a lighter mouthfeel compared to their roasted or steamed counterparts. When dressed properly, they soften slightly, absorbing flavors without losing their freshness and crunch.
The highlight of this recipe is Pecorino Romano cheese, a hard Italian cheese made from sheep’s milk. Unlike Parmigiano-Reggiano, which has a more subtle nuttiness, Pecorino Romano has a sharper, saltier taste that effortlessly complements the earthy Brussels sprouts. The briny quality of Pecorino Romano enhances the salad’s depth, while its fine shavings melt slightly into the lemony dressing, producing a well-rounded bite.
One of the key elements in making a great raw Brussels sprouts salad is the dressing. The emulsion of fresh lemon juice, Dijon mustard, and high-quality olive oil brings brightness while adding a smooth, balanced acidity. Dijon mustard helps thicken the dressing slightly, aiding in its ability to coat the sprouts evenly. Kosher salt and freshly ground black pepper season the dish, ensuring each forkful is well-balanced with both sharp and savory notes.
To add texture and an extra layer of nuttiness, toasted almonds are incorporated into the salad. Lightly toasting the almonds enhances their natural flavor and makes them crunchier, providing a welcome contrast to the softer shaved sprouts and finely grated cheese. Feel free to experiment with other nuts such as walnuts, hazelnuts, or pine nuts to tailor the dish to your preference.
This salad is highly adaptable and can pair beautifully with a variety of dishes. Serve it alongside grilled chicken, roasted fish, or a hearty pasta dish for a light and flavorful contrast. It also works well as a standalone meal, particularly when topped with additional protein like grilled shrimp or thinly sliced steak.
For those who enjoy customization, consider adding ingredients like thinly sliced apples or pears for a touch of natural sweetness, or a pinch of red pepper flakes for subtle heat. If you prefer a milder cheese, using shaved Parmesan instead of Pecorino is another excellent option.
Ultimately, this Shaved Brussels Sprouts Salad with Pecorino is a testament to the beauty of simplicity. With just a few high-quality ingredients, it delivers a delightful balance of textures and flavors, making it a standout choice for any occasion. Whether served as a light lunch or an elegant side, this salad is proof that Brussels sprouts deserve a place at the center of the table.
Shaved Brussels Sprouts Salad with Pecorino
Equipment
- Mandoline slicer
- Large mixing bowl
- Microplane grater
- Whisk
Ingredients
- 1 lb brussels sprouts trimmed and thinly shaved
- ½ cup Pecorino Romano cheese finely grated
- ⅓ cup extra virgin olive oil high quality
- 1 medium lemon juiced
- 1 tsp Dijon mustard
- ½ tsp kosher salt to taste
- ½ tsp freshly ground black pepper to taste
- ⅓ cup toasted almonds roughly chopped
Instructions
- Using a mandoline slicer or sharp knife, thinly shave the Brussels sprouts and place them in a large mixing bowl.
- In a small bowl, whisk together the lemon juice, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking to create an emulsified dressing.
- Pour the dressing over the shaved Brussels sprouts and toss well to coat evenly.
- Fold in the grated Pecorino Romano cheese and chopped toasted almonds, ensuring they are evenly distributed.
- Let the salad sit for about 5 minutes to allow the flavors to meld before serving.
Notes
- For an extra punch of flavor, add a pinch of red pepper flakes or a drizzle of aged balsamic vinegar.
- If you prefer a softer texture, massage the Brussels sprouts lightly with a dash of olive oil before adding the dressing.
