Shaved Brussels Sprouts with Pecorino and Walnuts

It seems that everyone is coming up with recipes using brussel sprouts.  Those odorous, soggy, little balls of yuck are being transformed into wonderful dishes…Go figure!  This is a very simple salad, but delicious! It is from The New York Times, by Sam Sifton. The New York Times has a new cooking app and it is great!  Highly recommend it. It is free.


  1. 24 brussel sprouts
  2. ½ cup raw walnuts, chopped
  3. ¼ cup grated pecorino Romano
  4. 2 tablespoons extra-virgin olive oil
  5. Salt & pepper to taste


  1.  Trim the bottoms of the brussels sprouts and discard any discolored or loose outer leaves. Using a mandolin or the slicing attachment on a food processor, shave sprouts into the thinnest possible slices.
  2. In a large bowl, combine shaved sprouts with the other ingredients, and mix. Season with salt and pepper.
  3. Allow to wilt for a few minutes before serving.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s