“A Celebration of Simple Ingredients in Shaved Brussels Sprouts Salad with Pecorino”
This Shaved Brussels Sprouts Salad with Pecorino is a testament to how the beauty of culinary simplicity can shine through fresh, high-quality ingredients. Rooted in the traditions of Italian cuisine, the dish transforms humble Brussels sprouts into a vibrant and elegant salad that’s as stunning in presentation as it is satisfying in flavor.
Brussels sprouts have long been misunderstood, often relegated to being roasted or boiled and dismissed as bitter. However, this recipe reimagines these tender mini cabbages in their raw, shaved form. Finely slicing the sprouts into delicate ribbons creates a base that is crisp and tender, allowing their subtly sweet, nutty flavor to shine through. It’s a brilliant way to highlight the ingredient’s natural taste while showcasing their versatility beyond traditional cooking methods.
The heart of this salad is an iconic ingredient of Italian cuisine: Pecorino Romano cheese. Known for its rich and tangy flavor, Pecorino is crafted from sheep’s milk and aged to develop a robust complexity. Shaved or grated, it melts into the Brussels sprouts, coating them with creamy, salty bursts that counterbalance the freshness of the greens. While Parmesan might appear as a familiar substitute, Pecorino adds a sharper, more distinctive punch that makes this dish authentically Italian in spirit.
To complement the greens and cheese, the inclusion of toasted pine nuts adds texture and a nutty warmth. Their subtle crunch contrasts beautifully with the soft Pecorino and tender Brussels sprouts, creating a harmonious trio of flavors and textures. Alternatively, slivered almonds can replace pine nuts for a slightly different nutty twist, or toasted pumpkin seeds can create a nut-free alternative while still providing crunch.
No Italian-inspired dish would be complete without the golden elixir of extra-virgin olive oil. A high-quality olive oil brings richness and depth to the dressing, while freshly squeezed lemon juice infuses the dish with a bright acidity that lifts every bite. Together, this simple vinaigrette binds the salad in a light yet flavorful glaze, allowing the ingredients to stand tall while delivering balance and harmony.
This salad is more than just a side dish—it’s a medley of textures and flavors that feels both rustic and refined. Whether it’s a small plate alongside grilled meats or seafood, a refreshing appetizer at a dinner party, or a standalone dish, it effortlessly complements any occasion. Its quick 20-minute preparation time and the lack of cooking make it ideal for busy weeknights or last-minute entertaining.
As a final note, the joy of this salad lies in its versatility and adaptability. A handful of dried cranberries can add a touch of sweetness for festive gatherings, while candied citrus zest can lend elegance for a special occasion. Each variation allows your personal touch to shine through while staying true to the principles of fresh, uncomplicated ingredients that this dish celebrates.
At its heart, the Shaved Brussels Sprouts Salad with Pecorino is a celebration of simple yet exceptional flavors—an ode to the Italian ethos of cooking, where quality, balance, and love come together on every plate.
Shaved Brussels Sprouts Salad with Pecorino
Ingredients
- 4 cups Brussels sprouts fresh, organic, thinly shaved
- ½ cup Pecorino Romano cheese shaved or grated
- ¼ cup toasted pine nuts can replace with slivered almonds
- ¼ cup (affiliate link)olive oil prefer a high-quality brand
- 2 tablespoons fresh lemon juice from about 1 lemon
- ½ teaspoon (affiliate link)sea salt to taste
- ½ teaspoon cracked black pepper freshly ground, to taste
Instructions
- Begin by preparing the Brussels sprouts. Using a mandoline slicer, thinly shave the Brussels sprouts to achieve delicate, paper-thin slices. Alternatively, a sharp knife may be used for a more rustic cut.
- Place the shaved Brussels sprouts in a large salad bowl. Add the shaved Pecorino Romano cheese and toasted pine nuts to the bowl.
- In a small bowl, whisk together the extra-virgin olive oil and fresh lemon juice until emulsified. Season with sea salt and cracked black pepper to taste.
- Drizzle the lemon vinaigrette over the Brussels sprouts mixture, gently tossing until all ingredients are well coated.
- Let the salad sit for 10 minutes to allow the flavors to meld. Serve as a refreshing side or a standalone dish.