Shaved Brussels Sprouts Salad with Lemon and Pecorino
Back in September, I bought a simple navy dress on sale while on a work trip to New York. It’s the perfect dress. It doesn’t wrinkle, can be dressed up or down, worn with tights or bare legs, with sandals or boots, belted or loose, plus, it’s my favorite color. Perhaps it goes without saying that I’ve worn it so often, my girls refer to it as “the dress”, as in, are you wearing “the dress” AGAIN?
This salad is my vegetable version of “the dress”. It all started with lunch at a restaurant called Barbuto where I was, hands down, the least hip person in the place. The fact that I was nerding out to our bearded waiter about their Brussels sprouts salad didn’t help matters. I grilled him for information, made notes on my phone, and then tinkered semi-obsessively in my kitchen until I got it right. I’ve made it so many times that my girls now refer to it as “the salad” as in “are you making “the salad” AGAIN?”
Super Nourishing
Some things are just like that. Worth repeating. And this Shaved Brussels Sprouts Salad has other very good reasons to be repeated. Brussels sprouts, like their brassica brethren (think cauliflower, kale, broccoli, cabbage, and collard greens) are astonishingly good for you. Indeed, they are one of the most nutrient dense foods you can eat. One cup exceeds your daily needs for vitamin C and vitamin K (good for bones), with a whole cocktail of phytochemicals and antioxidants linked to minimizing risk for diabetes, heart disease, and cancer, all at just 38 little calories. The fact that the Brussels in this salad are served raw rather than cooked may have its upsides too, since some of its cancer-fighting compounds (along with certain vitamins) lose their potency when heated.
Inside Tip
One tip: you can do the work of shaving Brussels sprouts in a matter of seconds using the slicer blade of a food processor. If you have a Japanese mandolin, that will do the trick as well.
Now, if you don’t mind, I’m off to make another batch of “the salad”, probably while wearing “the dress” as well.
Shaved Brussels Sprouts Salad with Lemon and Pecorino
Ingredients
- 3/4 cup sliced almonds
- 1 pound Brussels sprouts
- 2 ounces finely grated Pecorino Romano (about 1/2 cup)
- 1/4 cup lemon juice (Meyer lemon if you have it)
- 2 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
Instructions
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Preheat oven or toaster oven to 350 degrees F. Spread the almonds on a baking sheet and bake until golden brown, about 8 minutes. Remove from heat and let cool.
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Trim off a thin slice from the bottom of the Brussels sprouts and wash well. Use the slicer blade of a food processor to shave the Brussels sprouts. Alternatively, use a Japanese mandolin to slice them very thin.
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Put the Brussels sprouts, almonds, Pecorino Romano, lemon juice, olive oil and salt into a large bowl and toss well. Serve.
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Comments
02.13.2017 at11:17 PM #
EA The Spicy RD
This looks divine Katie! I’ve made a similar salad with my latest favorite obsession-Meyer Lemon White Balsamic Vinegar-yum! I have to say I REALLY want to see what THAT dress looks like now 🙂 I love navy blue too!
02.13.2017 at11:17 PM #
Katie Morford
Ha! It was from a store called COS….maybe they will get it in again for Spring 🙂
02.14.2017 at10:37 PM #
Mary R Loebig Giles
Two thumbs up! We made this tonight for a guest who had THIRDS! We saved half (and set aside the dressing to add later), so we could extend this over several meals as it is a generous portion. Thanks, Katie!
02.14.2017 at10:37 PM #
Katie Morford
Oh good! Thirds is about the best compliment I can get. Thanks for taking the time to pass that on. I appreciate the feedback!
03.26.2018 at11:49 AM #
Colleen
Will th sprouts turn brown if I shred the night before.
03.26.2018 at11:49 AM #
Katie Morford
They should be fine overnight.
04.23.2018 at1:48 PM #
Nicola Messing
Love it! Made this a few times for guests and have had many requests for the recipe.
Thank you!
04.23.2018 at1:48 PM #
Katie Morford
Oh good! I am crazy about this salad (just ask my kids 🙂 Glad you like it too!
07.04.2018 at5:18 PM #
Sandra
This salad is amazing! We cooked it for Fourth of July and my family loved it!
07.04.2018 at5:18 PM #
Katie Morford
Success! I’m crazy about this salad too. So glad you enjoyed it.
08.17.2018 at3:44 AM #
Chibbs
Should I dress the salad immediately after mixing to eat at a picnic later, or dressing it right before eating?
08.17.2018 at3:44 AM #
Katie Morford
Either way would work. If I had my preference, it would probably be shortly before serving.
11.04.2018 at1:38 PM #
Jen Perry
Looking forward to trying this. How many servings does it make? I’ll be feeding a crowd of 20+.
11.04.2018 at1:38 PM #
Katie Morford
Hi Jen,
It serves 6. For a crowd of 20, it sort of depends on whether or not you’ll have a lot of other dishes/sides. I’d probably triple it, knowing if you have leftovers, they will keep for a day or two. Hope that helps. Katie.
12.18.2018 at2:09 PM #
carol chait
This salad is fabulous. Thank you so much. I tossed in a handful of dried cranberries for some seasonal color and a little sweetness. I love your “the dress” story. I am the same way!!!
12.18.2018 at2:09 PM #
Katie Morford
Thanks Carol. Love the idea of cranberries in this for the season. Thanks for sharing 🙂
12.23.2018 at5:11 PM #
Linn Preston
Yummy! I added a teaspoon of Dijon mustard to help with emulsification, and additional olive oil and black pepper. I also used walnut instead of almonds.
12.23.2018 at5:11 PM #
Katie Morford
Those both sound like terrific variations on the recipe.
02.07.2019 at4:42 PM #
Ollie Galusha
I live in FL and cook a lot of fish. I love this salad and so does my BF and a lot of our friends. It goes perfectly with a nice grilled or pan fried fish. To me it really does need the addition of dried cranberries or cherries to balance the lemon. One of my absolute favorite salads.
02.07.2019 at4:42 PM #
Katie Morford
Awesome…and I love the idea of adding tart dried fruits to this. Thanks for the comment!
03.05.2019 at7:57 AM #
Patti
Can we see what the blue dress looks like so we can look for it?? Can’t wait to make this salad today!
03.08.2019 at3:12 PM #
Ernest
Gonna try this! How crazy because I feel like Jonathan Waxman makes a salad like this and was reminded when I passed a post of his restaurant Barbuto! So went searching and found this! 🙏🏽
03.08.2019 at3:12 PM #
Katie Morford
Perfect! Hope you like it.
03.10.2019 at1:26 PM #
Angela Hallack
I love this salad! I ate it three days in a row last week, then made it again this week!!!
03.10.2019 at1:26 PM #
Katie Morford
Yay! I love this one too…it’s nice that it holds for a few days, too.
07.20.2019 at3:52 PM #
Jillian
Just made a tiny version of this with some extra sprouts I had in my kitchen and am currently eating it. It’s divine! Simple, light, and delicious…and super easy! Thanks!
07.20.2019 at3:52 PM #
Katie Morford
Yay! I’m so glad. Thanks for the comment.
08.03.2019 at11:33 AM #
Nicki
I came across your recipe when I was trying to decide what I wanted to do with brussel sprouts. I’m always looking for a new dish to add pecorino romano to so it wa perfect. I just made it and it’s good! We’ll have plenty to eat over the next couple of days.
08.03.2019 at11:33 AM #
Katie Morford
I’m so glad you liked it. Makes a great leftover, too. Thanks for the comment!
09.07.2019 at1:34 PM #
George
After 35 plus years I must say this is delicious and well thought out. I would like to mention that those using Coumadin must be consistent in their portions.Maybe difficult with so delectable. Enough Debi Downer!! Bon Appetit!
09.07.2019 at1:34 PM #
Katie Morford
I have a hard time being moderate with this one myself, so perhaps a Coumadin warning label is warranted! Glad you liked it.