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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
pound Brussels sprouts
pinch kosher salt
tablespoons chopped, toasted walnuts, divided, plus more for topping
tablespoons unsalted butter
teaspoons Dijon mustard
tablespoon sherry vinegar or apple cider vinegar
cup grated pecorino, plus more for topping
grinds black pepper
- 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.
- This recipe is a Community Pick!