Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
No ratings yet
Shaved Brussels Sprouts Salad
Shaved brussels sprouts salad combines raw brussels sprouts with Pecorino Romano with toasted walnuts, olive oil, and fresh squeezed lime juice. This is a delicious and unexpected combination that just works!
Yield:
4-6 as a side dish
Course:
Salad, Side Dish
Cuisine:
American
Servings:
4
Author:
Maryanne Cabrera
Ingredients
1
pound
Brussels sprouts,
rinsed and pat dry
¾
cup
walnuts,
lightly toasted, roughly chopped
3
Tbsp
grated Pecorino Romano cheese,
or more to taste
⅓
cup
extra-virgin olive oil
2
Tbsp
fresh squeezed lime juice
1
tsp
finely grated lime zest
freshly ground black pepper,
to taste
Instructions
Use a mandoline or sharp knife to cut Brussels sprouts into a thin slices. Add to large bowl.
Lightly toast walnuts in 325°F oven for 5-7 minutes. Let cool before chopping. Add chopped walnuts to bowl of shaved brussels sprouts.
Add grated Pecorino Romano, olive oil, lime juice, and lime zest to bowl. Toss to combine.
Season with black pepper to taste. Serve immediately.
Notes
*If making dish ahead of time, add olive oil and lime juice just before serving.