This shaved Brussels sprouts salad takes no time make. Thinly sliced sprouts, Pecorino cheese, toasted pine nuts are tossed with a simple lemon-olive oil dressing. Hello, Thanksgiving dinner side dish and conversation starter.
This simple salad of Brussels sprouts, olives, pine nuts and cheese that’s tossed in a tangy lemon dressing is sufficiently stunning enough to convert even the staunchest sprout haters with its sprightly citrus smack. Promise.–Angie Zoobkoff
Shaved Brussels Sprouts Salad
- Quick Glance
- 30 M
- 30 M
- Serves 4
- For the dressing
- 2 large lemons
- 1/3 cup extra-virgin olive oil
- Salt and freshly cracked pepper
- For the salad
- 1/4 cup pine nuts
- Olive oil
- 1 pound Brussels sprouts, trimmed
- 1/4 cup pitted Castelvetrano olives, roughly chopped
- 2/3 cup pecorino Sardo or Romano, shaved into thin slices or crumbled into 1/4-inch (6-mm) chunks
- Aleppo pepper, for serving (optional)
- Sea salt, for serving
- Make the dressing
- 1. Grate the zest from 1 lemon and squeeze 1/3 cup juice from both lemons. In a small bowl, whisk together the lemon zest, juice, and oil. Season with salt and pepper.
- Make the salad
- 2. In a small skillet set over medium low heat, combine the pine nuts with just enough oil to coat, and toast, stirring frequently until golden brown, about 5 minutes.
- 3. Using a mandoline or a sharp knife, very thinly slice the Brussels sprouts into a large bowl.
- 4. Add the olives and pecorino, reserving a handful of the cheese for garnish. Drizzle the salad with the lemon dressing; toss until the Brussels sprouts are evenly coated. Taste and adjust for seasoning.
- 5. To serve, garnish with the pine nuts, remaining pecorino, and a sprinkle of Aleppo pepper, if desired. Finish with a sprinkle of salt.