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Shaved Brussels Sprouts, Pecorino, and Prosciutto

Here’s the thing about Brussels sprouts recipes: Any alleged nastiness, including stinkiness and mushiness, can easily be avoided simply by cooking the Brussels sprouts properly. Or, in the case of this lovely appetizer salad, by not cooking them at all. That’s right. Leave ‘em raw. When thinly shaved so as to be nearly translucent, the little cousin to the cabbage can flaunt its mildly nutty, really quite lovely taste. It’s an ingredient that plays nicely with others, as evidenced by the dance going on among the jumble of sweet and crisp and nutty and sharp and silken smooth in this salad.–Renee Schettler Rossi

LC Celery Loathers Commiserate Note

Some of us find this salad to be just as lovely minus the celery. Even lovelier, perhaps.

Shaved Brussels Sprouts, Aged Pecorino, and Prosciutto Recipe

  • Quick Glance
  • 30 M
  • 30 M
  • Serves 4

Ingredients

  • 6 Brussels sprouts
  • 2 or 3 stalks celery (just the sweet white hearts)
  • 4 to 6 ounces Pecorino or Parmesan cheese
  • Sea salt and freshly ground black pepper, to taste
  • Zest and juice of 1/2 lemon
  • Small handful fresh parsley, leaves very finely chopped
  • 1/4 cup extra-virgin olive oil
  • 8 to 12 slices prosciutto or speck
  • About 20 shelled hazelnuts, roasted (optional)

Directions

  • 1. Remove and discard the outer leaves from the Brussels sprouts. Wash the remaining sprouts and pat dry. Using a hand-held slicer or a mandoline, slice the Brussels sprouts as thinly as you can, so they fall away into ribbons (as much as a Brussels sprout can be ribbon-like).
  • 2. Peel the celery with a swivel vegetable peeler to remove any stringy bits. Slice it lengthwise into long shards with the slicer or mandoline or slice it by hand on the bias.
  • 3. Slice the cheese using a sharp knife. Odd-size slices—some very fine, some slightly thicker—are nicest in terms of taste and texture. When in doubt, err on the side of thin shards.
  • 4. Place the shaved Brussels sprouts, almost all of the celery, and cheese in a bowl, and season with a little salt and pepper. Add the lemon zest and juice and almost all of the parsley and toss to combine. Drizzle with 3/4 of the olive oil and toss together lightly with your fingers to combine.
  • 5. Place a slice of speck or prosciutto on each plate. Divide the salad among the plates. Drape the remaining speck or prosciutto over the top (use less if serving as an appetizer, more if relying on this as a lunch). Finish with a couple slices of celery, the remaining parsley, and the hazelnuts, if desired. Drizzle with the remaining olive oil and serve immediately.
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