Butter

Shaved Brussels Sprouts with Brown Butter Vinaigrette, Walnuts & Pecorino

March 19, 2018
3 Ratings
Photo by Rocky Luten
Author Notes

A mandoline is crucial here. (You could shave the sprouts with a knife, but they'll be less thin, less even, and more time-consuming.) Make the dressing in advance, if that works better with your schedule. Just store in the fridge and gently rewarm, to liquify, before dressing; you want it runny but not hot. —Emma Laperruque

  • Serves 2 to 4
Ingredients
  • 1 pound Brussels sprouts
  • 1 pinch kosher salt
  • 6 tablespoons chopped, toasted walnuts, divided, plus more for topping
  • 2 tablespoons unsalted butter
  • 1/2 small shallot
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon sherry vinegar or apple cider vinegar
  • 1 1/2 teaspoons water
  • 1/4 cup grated pecorino, plus more for topping
  • several grinds black pepper
In This Recipe
Directions
  1. Shave the Brussels sprouts on a mandoline into a large bowl. Season with a big pinch of salt and toss. While that rests, make the dressing.
  2. Put 2 tablespoons walnuts in a heatproof bowl. Add the butter to a small skillet and set on the stove over medium heat. Melt until it browns, 2 to 3 minutes. Immediately pour it over the walnuts. Leave that to cool for a moment while you combine the shallot, Dijon, vinegar, and water in a food processor or blender. Pulse to combine, scraping down as needed, until as smooth as possible. Add the walnuts and brown butter and process until smooth.
  3. Add the dressing to the salted sprouts, plus the remaining walnuts and pecorino. Toss. Top with more nuts and cheese and some freshly ground black pepper.

See what other Food52ers are saying.

  • Kate Rutkowski
    Kate Rutkowski
  • Emma Laperruque
    Emma Laperruque
  • FoodieTina
    FoodieTina
  • Lisa Harbin
    Lisa Harbin
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

7 Reviews

Kate R. November 17, 2019
Eyeing this up for Thanksgiving '19. Question, could you use a food processor to shave the brussel sprouts and if so which blade would you recommend?
 
Author Comment
Emma L. November 17, 2019
Hi! I'm not sure if a food processor would work for Brussels sprouts—my hunch is that they would end up too finely chopped. Curious to hear if other community members have tried this!
 
FoodieTina November 18, 2019
I'm thinking the same. I did a search for "brussels sprouts shredding disc food processor" and they seem to suggest a slicing disc to shred brussels sprouts but work in batches so they don't get over-processed?
 
Kate R. November 18, 2019
Thank you both, I'll do some experimentation before the big event!
 
Lisa H. November 24, 2019
I made this using a shredder disc on my food processor and it worked great!
Also, this salad is :chefskiss: !! The 13-year old at the dinner I made this for asked me for the recipe.
 
FoodieTina November 25, 2019
thanks for reporting back on trying the food processor so I know I can use it later this week!
 
Author Comment
Emma L. November 25, 2019
Yes, thanks Lisa!