When we think of Brussels sprouts, the first image that often comes to mind is a heaping tray fresh out of the oven, crispy with golden charred edges. However, this Shaved Brussels Sprouts Salad with Pecorino reimagines this humble vegetable in its raw form, offering a surprising and refreshing take that’s perfect for both elegant entertaining and relaxed everyday meals. Drawing its roots from the rustic charm of Italian cuisine, this recipe is a masterclass in simple ingredients coming together in harmony to create bold and complex flavors.
At the heart of this dish are the Brussels sprouts themselves, finely shaved to transform their often dense texture into delicate ribbons that absorb all the bright, tangy flavors of the dressing. Shaving the Brussels sprouts is a little culinary trick that breathes new life into the vegetable, making it tender and approachable while still retaining its nutritious crunch. You can achieve this using a mandoline for even slices or a sharp knife if you’re looking for a more rustic aesthetic. The earthy taste of Brussels sprouts creates the perfect canvas for the other stars of this salad.
The dressing, a simple emulsion of extra virgin olive oil and fresh lemon juice, is key to making this salad shine. Lemon zest brings a punch of brightness, while freshly ground black pepper adds just the right amount of warmth and spice. These vibrant flavors serve to soften the raw Brussels sprouts gently, elevating their natural sweetness and balancing their slightly bitter edge. This simplicity is what makes Italian-inspired dishes so special — it’s all about allowing the quality of the ingredients to speak for themselves.
Of course, the richness of Pecorino Romano cheese is a cornerstone of this salad. This hard Italian cheese, made traditionally from sheep’s milk, introduces nutty, salty notes that contrast beautifully with the fresh citrus flavors in the dressing. Pecorino’s bold umami profile ties everything together, a testament to centuries of Italian cheesemaking tradition. For those who might prefer subtler flavors, Parmigiano-Reggiano is a worthy alternative.
The addition of toasted walnuts brings texture and depth to the dish, along with a toasty nuttiness that complements both the cheese and the shredded greens. For a more decadent twist, you could also experiment with pine nuts or hazelnuts. And for those who crave a touch of sweetness, dried cranberries can be sprinkled in for a pop of color and flavor — a lovely nod to contemporary salad trends.
This salad is as versatile as it is delicious. It works beautifully as a standalone dish for a light lunch, a fresh starter before a rich Italian dinner, or even as a side dish at a festive gathering. Its effortless elegance makes it a perfect choice for everything from casual alfresco dining to more formal celebrations.
Inspired by simple yet robust Italian trattoria fare, this Shaved Brussels Sprouts Salad with Pecorino is a dish that showcases the beauty of thoughtfully chosen ingredients and timeless techniques. It reminds us that even the simplest vegetables can be elevated into something extraordinary when treated with respect and creativity. What’s more, it’s a quick and fuss-free recipe that fits easily into busy schedules — proving once and for all that delicious doesn’t need to be complicated. Bon appétit, or as they say in Italy, buon appetito!
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
- ½ cup walnuts toasted and roughly chopped
- â…“ cup (affiliate link)olive oil high quality, preferably cold-pressed
- 1 large lemon juiced and zested
- 1 pinch (affiliate link)salt to taste
- 1 pinch (affiliate link)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.