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
Keyword: raw brussels sprouts, brussels sprouts salad, shaved brussels sprouts
Author: Maryanne Cabrera
1poundBrussels sprouts, rinsed and pat dry
¾cup walnuts, lightly toasted, roughly chopped
3Tbspgrated Pecorino Romano cheese, or more to taste
⅓cupextra-virgin olive oil
2Tbsp fresh squeezed lime juice
1tspfinely grated lime zest
freshly ground black pepper, to taste
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.
*If making dish ahead of time, add olive oil and lime juice just before serving.