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
chopped, toasted walnuts, divided, plus more for topping
1 1/2 teaspoons
sherry vinegar or apple cider vinegar
1 1/2 teaspoons
grated pecorino, plus more for topping
grinds black pepper
In This Recipe
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.
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.
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.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.