Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino

Name: Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino
Yield: makes 6 servings
Ingredients: 1 1/2 pounds Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stem ends left intact; 1 cup walnuts, lightly toasted (3 1/2 ounces); 2 tablespoons finely grated pecorino romano, or to taste; 1/4 cup olive oil; 3 tablespoons fresh lemon juice; Special equipment: Adjustable-blade slicer (mandoline)

November 7, 2012

Adapted from a recipe by Chez Panisse alum and Top Chef Masters veteran Jonathan Waxman, this delicate, fuss-free dish proves that Brussels sprouts can be just as tasty raw as they are roasted. Use a food processor or mandoline to shave the sprouts, unless you’re really confident with your knife skills. The slaw also makes an incredible pizza topping; just wait to add the walnuts until the dough is out of the oven and the pecorino has melted.

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