Shaved Brussels Sprouts Salad With Pecorino Recipe
Crisp Brussels sprouts meet savory pecorino in this delightful salad.
There’s something undeniably refreshing about the crunch of a fresh salad, especially when it involves the slightly nutty taste of shaved Brussels sprouts and the rich, salty tang of pecorino cheese. This salad is a feast for the senses, bringing together the earthy aroma of fresh Brussels sprouts and the sharp cheesiness of pecorino in every bite. It’s perfect as a light meal or an impressive side dish.
I first stumbled upon a version of this salad at a quaint little Italian bistro. The combination of fresh ingredients and simple preparation won me over instantly. I remember thinking how the nuttiness of the sprouts was perfectly balanced by the cheese, and I had to try recreating it at home. After a few attempts, I landed on this version that I find even more delightful than the restaurant's.
The secret to this recipe is a quick massage of the Brussels sprouts with lemon juice and olive oil. It softens their texture and infuses them with a lively brightness that perfectly complements the pecorino. A touch of Dijon mustard in the dressing rounds everything out with a gentle kick.
This salad is perfect for a spring lunch on the patio or as an elegant starter for dinner gatherings. It's a dish that feels light yet satisfying, and it's sure to become a favorite in your salad repertoire.
Step-by-Step
- 01Step 1 / 5
In a large bowl, combine the shaved Brussels sprouts, lemon juice, and a pinch of salt.
Gently massage with your hands for about 2 minutes until the sprouts begin to soften slightly.
- 02Step 2 / 5
In a small bowl, whisk together the olive oil, Dijon mustard, and a generous pinch of black pepper until emulsified.
- 03Step 3 / 5
Pour the dressing over the Brussels sprouts and toss well to coat.
The sprouts should glisten and feel lightly coated but not drenched.
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- 04Step 4 / 5
Add the shaved pecorino, toasted pine nuts, and shallot to the bowl.
Toss everything gently to combine, making sure the cheese is evenly distributed.
- 05Step 5 / 5
Taste and adjust the seasoning with more salt and pepper if needed.
Serve immediately for the freshest flavor and texture.
Chef Tips
- •For a finer texture, use a mandolin to shave the Brussels sprouts.
- •Feel free to add a pinch of red pepper flakes to the dressing for some heat.
- •To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently until golden brown.
- •If pecorino isn't available, Parmigiano-Reggiano makes an excellent substitute.
- •Be sure to massage the sprouts to soften them and enhance their flavor.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
It's best when fresh, but you can prep the Brussels sprouts and dressing separately a day in advance. Combine just before serving.
What can I substitute?+
Use Parmigiano-Reggiano instead of pecorino and walnuts instead of pine nuts if preferred.
How do I store leftovers?+
Store leftovers in an airtight container in the refrigerator for up to 2 days, though the texture is best on the day it's made.
