Shredded Brussels Sprouts Salad

Shredded Brussels Sprouts Salad

Shredded Brussels Sprouts Salad

  • 2 lbs. Brussels sprouts
  • 1 cup (3 1/2 oz.) walnuts, lightly toasted (bake at 350° F for 5-10 minutes)
  • 1/4 cup sharp Pecorino cheese, grated or crumbled (optional)
  • 1/4 – 1/2 cup fresh lemon juice
  • 2 Tbsp. whole-grain mustard
  • 1/4 – 1/2 cup olive oil
  • Sea salt to taste
  • Freshly ground black pepper to taste
  1. Trim off any old outer leaves and woody stem ends from the Brussels sprouts.
  2. To shred the sprouts, carefully slice the sprouts thin by hand with a knife.
  3. Place the shredded Brussels sprouts into a large bowl.
  4. Crumble the toasted walnuts by hand into the bowl of shredded Brussels sprouts.
  5. Add the Pecorino cheese to the bowl.
  6. In a smaller bowl, combine the mustard with the lemon juice (use more if you prefer a stronger, more acidic dressing).
  7. While whisking the mustard and lemon juice together, pour a thin, steady drizzle of the olive oil into the bowl until the dressing reaches the desired taste and consistency.
  8. Pour the dressing over the salad.
  9. Season with sea salt and pepper to taste.
  10. Toss and serve.
  11. Top with fresh cracked pepper and extra Pecorino cheese, if desired.