This salad is raw Brussels sprouts shaved thin, tossed with Pecorino Romano, toasted pine nuts, and a simple lemon-olive oil dressing. The whole thing comes together in 20 minutes with no cooking required. It holds up better than most leafy salads, which makes it genuinely useful on a busy week.
What makes this version work
Two things matter here. First, how thin you slice the sprouts. Paper-thin shaving โ ideally with a mandoline โ breaks down the dense cell structure that makes raw Brussels sprouts tough and bitter. A thick cut leaves you chewing through something that tastes like raw cabbage. Second, the 10-minute rest after dressing. The lemon juice gently wilts the ribbons just enough to make them tender without going soggy, and it pulls the salt and Pecorino into every layer. Skip the rest and the salad tastes underdeveloped.
About the ingredients
- Brussels sprouts: Buy them on the stalk if you can โ they stay fresher longer, which matters if youโre prepping ahead. Peel off any yellowed outer leaves before shaving.
- Pecorino Romano: This is sharper and saltier than Parmesan, so taste before you add extra salt to the dressing. A vegetable peeler makes quick work of shaving it directly over the bowl.
- Pine nuts: They go rancid fast. Smell them before toasting โ stale pine nuts will ruin the whole salad. Store any extra in the freezer.
- Olive oil: Since itโs also the dressing base, use one youโd eat on bread. A flat-tasting oil produces a flat-tasting salad.
What can go wrong
- The dressing pools at the bottom: Whisk the oil and lemon juice until fully emulsified before pouring. If it separates in the bowl, toss again just before serving.
- The salad is too salty: Pecorino Romano is already quite salty. Add your sea salt in small increments after the cheese is in, not before.
- The pine nuts go soft: Add them right before serving, not during the 10-minute rest. They absorb moisture quickly and lose their crunch.
- Uneven shaving with a knife: If youโre skipping the mandoline, halve the sprouts through the core first. This gives you a flat, stable surface and more consistent slices.
- Bitter flavor that wonโt quit: This usually means the sprouts were old. Very fresh sprouts are noticeably sweeter raw. Check the cut end โ it should look moist, not dried out.
Keeping leftovers crisp
Dress it at the table โ a pre-dressed salad goes limp fast. If youโre prepping for the week, keep the shaved sprouts in an airtight container with a paper towel to absorb moisture; theyโll stay crisp for up to four days in the fridge. Store the dressing separately in a small jar and the pine nuts in a dry container at room temperature. The Pecorino can be shaved ahead and refrigerated. When youโre ready to eat, toss everything together and give it the full 10-minute rest. A fully assembled, dressed salad is still edible the next day but the pine nuts will be soft and the sprouts noticeably limper โ fine for a packed lunch, not ideal if texture matters to you.
Shaved Brussels Sprouts Salad with Pecorino
Ingredients
- 4 cups Brussels sprouts fresh, organic, thinly shaved
- ยฝ cup Pecorino Romano cheese shaved or grated
- ยผ cup toasted pine nuts can replace with slivered almonds
- ยผ cup olive oil prefer a high-quality brand
- 2 tablespoons fresh lemon juice from about 1 lemon
- ยฝ teaspoon sea salt to taste
- ยฝ 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.
Notes
Nutrition
FAQ
Can I use a food processor instead of a mandoline to shave the Brussels sprouts?
Yes โ the slicing disc on a food processor works well and is faster than a mandoline for large batches. The slices will be slightly thicker than mandoline-thin, so extend the resting time to 12โ15 minutes to help soften them.
How do I keep the salad from tasting too bitter?
Use the freshest sprouts you can find and slice them as thin as possible. The lemon juice in the dressing also helps neutralize bitterness during the rest period, so donโt skip it or reduce it.
Can I make this salad a day ahead for a dinner party?
You can prep all the components a day ahead, but keep them separate and dress the salad no more than 10โ15 minutes before you serve it. Assembled and dressed overnight, the sprouts go soft and the pine nuts lose all their crunch.
Is there a way to make this more filling as a standalone meal?
Add a can of drained white beans or a couple of soft-boiled eggs โ both work with the lemon-Pecorino dressing without changing the character of the salad. A slice of crusty bread on the side also goes a long way.