by merrill
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Photo by Sarah Shatz
1/2 small red onion Ask a question about this ingredient
Juice of 1 lemon Ask a question about this ingredient
1 teaspoon honey Ask a question about this ingredient
1 teaspoon whole grain mustard Ask a question about this ingredient
Salt and freshly ground black pepper Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
3 cups Brussels sprouts (use larger sprouts if possible) Ask a question about this ingredient
1/2 cup finely grated pecorino romano Ask a question about this ingredient
Soak the onion slices in a small bowl of cold water for 15 to 20 minutes while you prepare the rest of the ingredients.
Ask a question about this stepIn 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.
Ask a question about this stepTrim 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.
Ask a question about this stepPut 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!
Ask a question about this stepVery nice recipe. Found it easier to shave sprouts on mandoline if I didn't cut out the hard core, but rather used it as a handle to hold onto the sprout. Started shaving from the top, and had a nice, firm, easy-to-grip handle as I shaved the sprout all the way down
Sounds fabulous, very much (with the addition of some toasted hazelnuts) like my favorite salad at Morandi, in Manhattan. However, I think this recipe, as written, is a perfect example of why it's time to switch to using weight rather than volume as a measure: "One cup" of whole sprouts is essentially a meaningless measurement; a cup of small, marble-sized sprouts will provide a lot more lunch than will a cup of large sprouts. One might as well call for a quart of lamb chops.
I so agree with addition of hazelnuts. Also with using weight rather than volume for measuring. It makes everything so much easier and faster...and speaking of faster, I use my politically incorrect food processor for shredding the sprouts.
Very refreshing. Used Dijon and parm. No mandoline needed. Perfect accompaniment to a rich meal.
At the big New Years Day party yesterday this salad was a big hit. I had lots of requests for the recipe and I am sharing readily. I finally got to it hours later and it was still fresh and crisp. The party was a mozzarella smack down so the raw Brussels sprouts were appreciated by all.
This was wonderful to take to my SIL for Christmas Eve! Prepped and kept the
components separate until serving time. Many compliments - I look like a rock star!
I think it is time to put this on the Christmas eve menu.
Just tried it out with parmesan instead of pecorino (for expediency's sake since I didn't have any on hand) and it was perfect -- my favorite preparation of brussels sprouts by far! I might add a little lemon zest in next time to counterbalance the cheese.
I'm glad to have a way to highlight the sharp bite of brussels sprouts. It's the same quality I love about cabbage and makes me think a brussels sprout slaw might be very complimentary to a Vietnamese style meal. Thanks for a fabulous recipe!
I made this - despite protests - as a salad for Thanksgiving. Didn't have a mandoline, but a sharp kitchen knife did the trick. My father insists he hates brussel sprouts, and nearly everyone else said they sounded terrible raw. Once they had it, though, everyone grabbed seconds. It couldn't have gone better, and now I feel like a bit of a magician for turning raw brussel sprouts into something everyone loves.
Wow, a convert! The ultimate compliment.
Made this for a T-Day side dish. It's lovely and light, but the key is to use a madoline. The sprouts shoul be as lacy as possible.
This sounds yummy. I adore Brussels sprouts. Just need to super careful slicing something so very small with my mandoline. I adore Brussels sprouts but I adore my fingers more.
I write the "restaurant recipe request" column for the St. Louis Post-Dispatch and a recipe very similar to this is the only one for which I've gotten three separate requests. To give the chef credit, it's Steve Komorek from Trattoria Marcella. He says it's one of a handful of dishes that would cause customer revolt if he were to ever take it off the menu!
The mandoline got me on this one but I still enjoyed this recipe! It was a nice refreshing change of pace at our otherwise heavy Food52 potluck.
We had this for dinner tonight and it was very good. My son loved it and I'm sure my daughter would have too (if only she would have taken the first bite). I think many people are turned off by brussels sprout dishes, because they are often overcooked and an take on an unpleasant texture and smell. These are light and crunchy and very much unlike your typical brussel sprout dish. I will make it again.
Why does a recipe about make-ahead dishes end with "Serve immediately, before it starts to wilt"?
You can make the dressing and prep the sprouts in advance and combine at the last minute; just a guess
Actually, that was an error in tagging. But Tarragon is right -- you could make the components ahead (keep the shredded sprouts in ice water to maintain their crispness) and combine at the last minute.
I guess I'm liking the new format, because I didn''t see this recipe before. It's just screaming at me to play with it. We are big Brussels sprouts fans. And just maybe this will make me finally use the mandoline my sister gave me three years ago. ;>D
I'm thinking a hot bacon dressing might add dimension to the salad. What say you?
So glad to hear it! I think a hot bacon dressing would be divine! Suspect it would works wonders with the raw red onion.
Trouble with brussels sprouts for guests is that there is always someone at the table who have the gene that makes brussels sprouts taste bitter and acrid. Wouldn't serve to guests. Also, personally, think salad for a first course ruins the taste of what's to come. Should be a taste cleanser, not a taste killer.
Love this recipe! Made this last night and it was a huge hit. I added some pine nuts to add a bit of sweetness and texture - and also because I love them.
Oh I can't wait to make this!
Many thanks, Merrill! I didn't know the blanching might have contributed to chewiness. Great tip!
I made this recipe for the third time last night and it was so yummy, I ate practically the whole batch myself! Thanks!
I blanched my b. sprouts as hubby does not love them anyway so I thought this would make them go down easier. :) The pecorino was great with them but overall, I didn't love this. The sprouts were chewy despite being fresh, and the dressing lacked a bit of interest. Something like candied pecans might be a nice addition. A nice recipe but not one I'd make again.
Sorry this didn't suit your taste. Blanching the sprouts may have had something to do with them being chewy, not crisp. Interesting idea to add candied nuts.
Just checked out the photo on your blog, and I think it might have made a difference if you had sliced the onion and sprouts a little more thinly (they really should be shaved) -- all the flavors would likely have been better distributed. Just a suggestion in case you do ever decide to try it again!
Merrill, this looks fantastic! I will have to put it on my list when I actually get into the kitchen to cook dinner for hubby Mr. Ouichefnetwork, since we both love those tiny little cabbages.
Just made this with blanched sprouts--wow, it's a keeper! My husband said it was "by far" one of the best salads he's ever had. Can't wait to do this one again!
I made this wonderful salad for my wellness class last week. All were delighted and said it was tasty. They have been sharing it with many and the feedback has been great.
I do not care for cooked sprouts and often look for new ways to prepare healthy greens. This one is tops on my list....Thank you!
Had it for dinner last night and lunch again today. Delicious. Thanks!
Bookmarked!
Nice recipe...for another idea on sprouts, check this out too
http://www8.food52.com/recipes/9986_parisian_breakfast_quiche_with_brussels_sprouts_shallots_and_dill
Great recipe! And you can prep it in advance, just wait to mix the shredded sprouts with the dressing until right before serving.
I think this would be a nice alternative to the heavy side dishes we usually serve for Thanksgiving. But this was my first time making it, here in March, wishing and hoping for spring. It gives brussels sprouts a nice spring-like twist. I love it.
Wow I loved this! I had it without the pecorino. It was delicious! I just chopped the Brussels in my food processor as I have neither a mandoline or patience!
I made this and LOVED it! I actually added some sumac to my onions after they soaked and it added a nice touch.
what is sumac?
I've made it three times, shredded ahead twice with no problem. Also, had some leftover and soaked in dressing overnight--still delicious, my husband thought even better.
Interesting! And great to know, thanks.
Merrill -- is there harm in shredding the sprouts in advance -- I need to make this for 14.
Sorry, somehow I missed this question -- I would think you could shred them an hour or two in advance, although they'll wilt a little.
This is ridiculously good. I thought we'd try and get our 6 & 4 year olds excited about brussels sprouts with this one, but husband and I polished off all of it before we even sat down to dinner. Can't wait to make it again.
This was fantastic, although my mandoline wasn't up to the task -- it just couldn't grab the little bugger tightly enough. Fortunately I had two excellent sous chefs (my daughter and niece) who did a great job shredding the sprouts. I can't praise this dish enough. I wanted to make it again the next day, but reason prevailed.
Just made this last night as trial run for Thanksgiving ---delicious! Am thinking am thinking about adding toasted walnuts....
Are the brussel sprouts cooked before they are shredded?
No, they're left raw. You could also blanch them briefly if you prefer.
I made the recipe for dinner on Sunday, and it was a big hit at the dinner table. The recipe is going to be making an appearance on Thanksgiving dinner :)
So glad you liked it. Happy Thanksgiving!
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Made this last night to accompany some baked potatoes. It was delicious! Next time I think I might add some toasted hazelnuts to the mix, love the brussels sprout/hazelnut pairing. Thanks for a good recipe!