Shaved Brussels Sprouts with Apple and Pecorino
Total time25 min
Prep time20 min
Cook time5 min
4.7(24)
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Learn more →Ingredients
4 servings
- 1 lb brussels sprouts, trimmed
- 1 medium honeycrisp or fuji apple, cored and thinly sliced
- ½ cup walnuts, roughly chopped
- 2 oz pecorino romano, shaved with a vegetable peeler
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp honey
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate and let cool.
- 2
Halve each Brussels sprout through the core, then slice each half as thinly as possible with a sharp knife or mandoline — you want thin, feathery shreds. Transfer to a large mixing bowl and separate any clumped layers with your fingers.
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