Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino

By • November 9, 2010 • 108 Comments

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Author Notes: A few weeks ago while having dinner at one of our favorite neighborhood restaurants, Stone Park Cafe, my husband and I shared one of those rare and wonderful dishes that grabs hold of your taste buds and doesn't let go. It was simplicity itself: delicately shaved raw Brussels sprouts with wisps of red onion, a light, lemony dressing spiked generously with whole grain mustard, and a generous hit of tangy Pecorino. I immediately declared that I would try and replicate it at home, and this was met with great enthusiasm by my husband. I'd serve this as a first course, with a nice, crisp white like Gruner Veltliner.Merrill Stubbs

Serves 6

  • 1/2 small red onion
  • Juice of 1 lemon
  • 1 teaspoon honey
  • 1 teaspoon whole grain mustard
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 cups Brussels sprouts (use larger sprouts if possible)
  • 1/2 cup finely grated pecorino romano
  1. Soak the onion slices in a small bowl of cold water for 15 to 20 minutes while you prepare the rest of the ingredients.
  2. In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
  3. Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. When you're done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.
  4. Put the sprouts in a serving bowl and toss gently with the onions (which you've now drained) and the dressing. Fold in the pecorino, taste and adjust seasonings if necessary. Serve immediately, before it starts to wilt!
Jump to Comments (108)

Tags: brussels sprouts, Salads, whole grain mustard

Comments (108) Questions (3)

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Shroom

23 days ago Iris9

Eating this salad as I write and it is scrumptious. I agree with earlier comments. It's much too heavy on the lemon, so next time I would reduce the amount. I added dried cranberries, and prepped my brussels sprouts with a food processor -- easy-peasy. Love it!

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about 1 month ago Sophia Henkel

I made this for the second time tonight. Last time for a dinner party, tonight fire or weekly food prep, it really holds up quite well. This time I had no red pontoons so used shallots, still great.

It will be one of the vegetarian dishes I make for my son's first birthday next month, it is that good.

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4 months ago Dana

I added zest of a meyer lemon to the dressing, I like the sweeter flavor of that in addition to the juice as a balanced dressing.

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4 months ago Gillian

This was so quick and easy to make. I didn't have any lemons so I used apple cider vinegar. Super yum!

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9 months ago Cindy G.

This healthy recipe sounds tasty, I'll try it.

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9 months ago PamCap 2109

I roasted some of the shaved brussel sprouts to add some texture added almonds and skipped the cheese. It was fantastic

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10 months ago cmita18

This recipe has gotten me through the winter without getting sick of sprouts. Absolutely delicious for lunches throughout the week if you keep the dressing separate (I just keep the mason jar in the fridge at work). The first time I found the dressing a bit too acidic for my test, but I just added a bit more oil and honey until I found the right balance.

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10 months ago Lilly

Made this tonight for dinner my hubby hates Brussels sprouts (or so he thought) this wags absolutely wonderful!

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10 months ago JohnL

Last week I had a similar salad at Clyde's here in the D.C. area. They served it on a long rectangular plate with toasted pine nuts and the cheese was in thin shards over the top. Dressed so lightly that it seemed dry, but they did put 1/2-tsp dots of creamy whole grain mustard vinaigrette at intervals around the perimeter of the plate. If you had one of those Kyocera ceramic mini mandolines, it would be ideal for getting extremely fine and uniform shreds of brussels sprouts. This is on my try-at-home list, and I also plan to try it with Edward Giobbi's Foriana sauce (also on this site). That sauce is terrific to have on hand in the fridge. Its like a walnut garlic pine nut pesto with whole golden raisins, served with pecorino. It is sensational.

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11 months ago [email protected]

I love this salad!! Used the mandolin (didn't cut off the stem end and folded the outer leaves back for a "handle" to slice them, then discarded the very bottom". Added a few reduced sugar craisins, a few toasted almonds - wonderful! I think dressing the salad a little before serving (as you do cole slaw) would be nice too. Thanks you for a new favorite!

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12 months ago APinNYC

I made this with parmesan and it was amazingly delicious. I also used a sharp knife to cut the sprouts into thin strips. it took forever, but was worth it. Finally-- i sautéed the red onions for a bit to take the sting out and that worked well too. An adaptable recipe for sure!

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12 months ago diegan5

great tip on the onions. .will try next time. . or slice the onions on the mandolin

Stringio

over 1 year ago Joe Craner














went with the almonds too...yum

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over 1 year ago natalie

How many cups do the brussels sprouts end up being once shredded? I'm hoping to use the pre-shredded sprouts from TJs!

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over 1 year ago Kelly Dennison

Loved this!!!

Stringio

over 1 year ago Jennifer Sampson

Ahhhhmazing! Absolutely drool-worthy! I omitted the pecorino and will sprinkle nutritional yeast instead. Thanks!

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over 1 year ago lisatozzi

Made this the other night. Terrific recipe. I added shaved almonds to the mix.

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almost 2 years ago Tiamia

This is a wonderful recipe; my husband loves it and he hates brussel sprouts. I add Craisins to it for extra flavor and texture.

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almost 2 years ago vaughan

thought it needed a bit of something... added some shopped walnuts.
delicious and will make again.

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almost 2 years ago Tbird

Making this for Valentine's dinner tonight. Serving with lamb chops (broiled) and a quinoa/brown rice combo. Shrimp cocktail for an app, and cupcakes for dessert (okay, the cupcakes are left over from a work function this afternoon, but it's till counts, right?)

And of course, our romantic dinner won't be complete without out two daughters, who usually love how I make Brussels sprouts. Hope they like these!

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almost 2 years ago Cindafuckingrella

Looks Yu-hum!