Brussels Sprouts seem to be one of those vegetables that you either love or hate, but honestly, when prepared correctly, they’re absolutely delicious. There are numerous ways to fix them – steam, roast, bake – but this recipe uses a raw preparation and a simple Dijon vinaigrette that produces a fresh, light “slaw” that’s full of flavor. A mandolin, or very sharp knife is critical to achieve finely shredded Brussels sprouts. When buying sprouts at the market, look for ones with a bright green color; brown spots generally indicate older sprouts which can taste bitter.
3 tablespoons lemon juice
2 tablespoons Dijon mustard
½ teaspoon honey
½ teaspoon grated lemon zest
1 small shallot, minced
1 garlic clove, minced
½ teaspoon sea salt
Salt and pepper
6 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
3 ounces Pecorino Romano cheese, shredded (1 cup)
1 cup toasted walnuts, chopped
1. Whisk lemon juice, mustard, honey, zest, shallot, garlic, and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss shredded Brussels sprouts with vinaigrette and let sit for at least 30 minutes or up to 2 hours.
2. Fold in the Pecorino cheese and toasted chopped walnuts. Season with salt and pepper. Serve.