Shaved Brussels Sprouts with Brown Butter Vinaigrette, Walnuts & Pecorino

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
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1
pound Brussels sprouts
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1
pinch kosher salt
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6
tablespoons chopped, toasted walnuts, divided, plus more for topping
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2
tablespoons unsalted butter
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1/2
small shallot
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1 1/2
teaspoons Dijon mustard
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1
tablespoon sherry vinegar or apple cider vinegar
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1 1/2
teaspoons water
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1/4
cup grated pecorino, plus more for topping
-
Several
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!
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