This is a raw Brussels sprouts salad shaved thin, tossed with lemon dressing, toasted walnuts, and plenty of Pecorino Romano. It takes 20 minutes start to finish with no cooking required โ just a sharp knife or mandoline and a large bowl. The lemon dressing softens the sprouts just enough while keeping them crisp, so what you get is a salad with real texture and a clean, sharp flavor.
Why this recipe works
Two things make this salad succeed. First, shaving the Brussels sprouts thin โ ideally on a mandoline โ breaks up their dense, layered structure so the dressing actually reaches every piece instead of sliding off a chunky cross-section. Thick slices stay tough and taste raw in the wrong way; thin ribbons soften slightly from the lemon acid and become genuinely pleasant to eat. Second, the dressing is an acid-forward emulsion of olive oil and fresh lemon juice with zest. The zest matters: it delivers concentrated citrus flavor without adding more liquid, which would make the salad watery. Together, these two steps turn a vegetable most people only know roasted into something you actually want to eat cold.
What can go wrong
- Sprouts that taste overwhelmingly bitter: This usually means the outer leaves werenโt removed. Peel off any yellowed or very dark green outer leaves before slicing โ they hold most of the bitterness. The inner layers are milder and more tender.
- Dressing that pools at the bottom: Olive oil and lemon juice separate quickly if you just pour them in. Whisk them together first in the bowl until the mixture looks slightly cloudy, then add the sprouts. This keeps the emulsion intact long enough to coat everything evenly.
- Walnuts that taste stale or soft: Toast them in a dry skillet over medium heat for 3โ4 minutes, stirring constantly, until fragrant. Pre-packaged toasted walnuts rarely have the same flavor. Let them cool completely before adding โ warm nuts will wilt the shaved sprouts around them.
- Pecorino clumping instead of distributing: Grate it yourself on the fine side of a box grater right before using. Pre-grated Pecorino is often too dry and coarse; it clumps and sinks rather than coating the salad. Freshly grated melts slightly into the dressing and sticks to the sprouts.
- Under-seasoned salad: Raw Brussels sprouts need more salt than youโd expect. Season the dressing before adding the sprouts, then taste again after tossing and adjust. The Pecorino adds saltiness, so wait until after youโve folded it in before your final seasoning check.
Leftovers and meal prep
Dress it at the table โ a pre-dressed salad goes limp fast. If youโre prepping ahead, shave the sprouts and store them dry in an airtight container in the fridge for up to two days; they hold their texture well undressed. Keep the toasted walnuts in a separate small container at room temperature so they stay crunchy. Mix the dressing and refrigerate it for up to three days, but bring it back to room temperature and re-whisk before using since the olive oil will solidify slightly when cold. Once fully assembled and dressed, the salad is best eaten within an hour. Leftovers kept overnight are still edible โ the sprouts soften further and the flavor deepens โ but the walnuts will lose their crunch, so add a fresh handful if you have them.
Shaved Brussels Sprouts Salad with Pecorino
Ingredients
- 500 grams Brussels sprouts fresh, trimmed and thinly sliced with a mandoline for best results
- 1 cup Pecorino Romano cheese freshly grated
- ยฝ cup walnuts toasted and roughly chopped
- โ cup olive oil high quality, preferably cold-pressed
- 1 large lemon juiced and zested
- 1 pinch salt to taste
- 1 pinch ground black pepper freshly ground, to taste
Instructions
- In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and lemon zest. Season the dressing with a pinch of salt and a generous crack of black pepper.
- Add the trimmed and shaved Brussels sprouts to the bowl, using your hands to gently toss and coat them with the dressing. This will help to soften the leaves slightly and blend the flavors.
- Incorporate the grated Pecorino Romano cheese and the toasted walnuts, folding them evenly through the salad mixture.
- Taste the salad and adjust seasoning, adding more lemon juice, salt, or pepper as desired.
- Transfer the salad to a serving platter, spreading it evenly for visual appeal. Finish with an additional sprinkle of Pecorino and walnuts for garnish if desired.
Notes
Nutrition
FAQ
Can I make this without a mandoline?
Yes โ a sharp chefโs knife works fine. Halve each sprout through the stem, place the flat side down, and slice as thinly as you can manage, aiming for about 1โ2mm. It takes a few extra minutes but the result is close enough, and a slightly more rustic, uneven cut actually holds the dressing well.
Is there a dairy-free substitute for the Pecorino?
Nutritional yeast is the most practical swap โ use about 3 tablespoons in place of the cup of grated cheese and it adds a similar savory, slightly nutty flavor without dairy. The salad will be less rich and saltier adjustments will be needed, so taste carefully before serving.
My Brussels sprouts are large โ does that change anything?
Large sprouts have more developed outer leaves, which tend to be tougher and more bitter, so remove more of them than you think you need to. After shaving, if the ribbons still seem thick and stiff, let the dressed salad sit for 10 minutes before serving โ the lemon acid will relax them noticeably.