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Shaved Brussels Sprouts Salad with Marcona Almonds and Pecorino

Shaved Brussels Sprouts Salad with Marcona Almonds and Pecorino

Shaved Brussels Sprouts Salad

Looking for a new alternative to traditional winter salads, Bottega's chef de cuisine Nick Ritchie thought to shave the Brussels sprouts into thin strips with a mandoline. A topping of sieved egg and marcona almonds lends the dish a buttery finish.

Adapted from "Michael Chiarello's Bottega," by Michael Chiarello.

Ingredients

For the whole-citrus vinaigrette:

2 lemons, preferaby Meyer lemons

1/2 orange, preferably Navel

1 large shallot

1 1/2 cups olive oil

1 teaspoon sea salt, preferably gray salt

1/2 teaspoon freshly ground pepper

For the salad:

1 dozen large eggs, hard-boiled

6 dozen Brussels sprouts (about 9 cups grated)

3 dozen Marcona almonds, finely chopped (about 3/4 cup)

1/4 cup grated Pecorino-Romano

Directions

For the vinaigrette:

With a juice extractor, juice the lemons, orange, and shallots, using the entire fruit with the peel, and pour into a small bowl. If you don't have a juicer, you can juice the citrus by hand, and then finely chop the shallot and add to the bowl with the juices, letting the mixture sit for about 30 minutes.

Gradually whisk in the olive oil in a thin stream to form an emulsion. Season with salt and pepper. Whisk again, cover, and refrigerate for at least 30 minutes, or up to 3 days.

For the salad:

Using a mandoline, carefully shave each Brussels sprout, holding the stem end.

To sieve the eggs, first separate the eggs yolks from the egg whites, as they do at Bottega. Push the eggs whites through the sieve, into a bowl, first, then follow with the egg yolks, pushing these into a separate bowl. This way you can add the eggs in layers to the salad. Alternatively, you can sieve the whole egg at once if it is easier.

In a large bowl, add the sprouts, sieved eggs, and chopped almonds, and toss to combine. Pour on about 3/4 cups of the vinaigrette, and toss again. Spoon into chilled bowls and top with the pecorino, and a little bit more vinaigrette.


Brussels Sprout Salad

Brussels sprouts in a salad? Turns out, the mighty sprout is one of the best ways to make delicious, feathery salad greens. Sure, Brussels sprouts are transcendental crispy roasted with maple glaze. But shaved raw in a salad is the next best way to eat them! The raw greens aren’t bitter at all: they’re sweet and feathery, with irresistibly tasty flavor. Combine them with a sweet and tangy Djion mustard dressing, apples, and dried cherries, and they’re pretty darn perfect. Ready to get shredding?


Salad of Shaved Fresh Brussels Sprouts with Marcona Almonds and Pecorino Romano

Vinaigrette:
3 lemons, preferably Meyer lemons
2 small navel oranges
1 shallot, peeled and chopped
2 Tablespoons white wine vinegar
3 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 1/2 cups olive oil

Salad:
8 large eggs
7 dozen (about 10 cups) Brussels sprouts
1 cup Marcona almonds, finely chopped
1/2 cup grated Pecorino-Romano

Methods/Steps

Prep 1 Lemon and 1 Orange: Cut off and discard the stem ends of 1 lemon and 1 orange. Cut the stemmed fruit (peel on) into quarters and cut out the white core. Remove any seeds that you see and discard. Place the fruit quarters into the blender.

Make Vinaigrette: Squeeze all the juice from the remaining lemons and orange and add the juice to the blender. Add the shallot, vinegar, salt and pepper. Blend until the mixture is as smooth as possible. With the machine running, add the olive oil in a thin, steady stream. The dressing should be thick, almost like mayonnaise in consistency. If it&rsquos too thick, thin it by adding a little hot water while the machine is running. Taste and adjust the seasoning. Transfer vinaigrette to a bowl, cover, and refrigerate until service.

Boil Eggs: Gently place eggs in a large pot. Add water to cover. Bring to a simmer over high heat. Reduce heat to low simmer gently for 5 minutes. Remove from heat and let stand 10 minutes. Drain and gently crack eggs while running under cold water.

Sieve Eggs: Peel eggs and cut in half lengthwise. Push through a large hole sieve into a large salad bowl. Alternatively, chop eggs with a knife.

Slice Brussels Sprouts: Working in batches, slice the stem off each sprout and feed them through the shredding blade of a food processor. Transfer shredded sprouts into the large bowl with the eggs. Roughly chop the almonds and add them to the bowl as well. Grate the cheese and set it aside for garnish later.

Serve: Add the vinaigrette to the bowl and toss. Lay out all of the salad plates in a single layer. Divide the salad among the plates. Top with Pecorino. Wipe plate rim and serve.


16 Brussels Sprout Salad Recipes You'll Actually Want to Eat

Get your fill of Brussels sprouts with these easy salads.

It's no secret that Brussels sprouts are really good for you. But if you're struggling to get your fill of this superfood&mdashand actually enjoy the taste&mdashlook no further. From shaved Brussels sprouts to kale and Brussels sprouts, these amazing Brussels sprout salad recipes are delicious, nutritious, and easy to make.

With caramelized onions, toasted almonds, and pecorino cheese, this salad is hearty enough to serve as a main dish.

Get the recipe at Eating Bird Food.

Make sure to massage in the homemade dressing with your hands so the Brussels sprouts are bursting with tangy flavor.


Shaved Brussel Sprout Salad


Have you ever had a shaved brussel sprout salad ? I hadn’t until just recently. See I would not eat them for the longest time, well I thought I did not like them? So, I tried something out side of the box gosh I like them, really like them. They are on every ones menu these days, every place you go, and in everything. I was at the Highland’s Bar and Grill just recently and they had this salad and they pretty much told us what was in the salad. It was really good and oh so good for you too. I made this for our Easter Salad kinda new and different thing to have and really cute with the little baby cabbages. I hope you enjoy as much as we all did. I got quail eggs at the market and used in the salad. This dressed it up for the special occasion.

Vinaigrette

Juice of 2 lemons
Juice of 1/2 orange
1 large minced shallot
1/2 cups olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
For the vinaigrette:
Zest one of the lemons and the orange, then juice the lemons, orange, add to a jar/container. Finely chop the shallot and add to the jar with the juices, letting the mixture sit for 30 minutes. Gradually whisk in the olive oil in a thin stream to form an emulsion. Season with salt and pepper. Whisk again, cover, and refrigerate for 30 minutes.

Salad

4 large hard-boiled eggs
1 bag Brussels sprouts
1/2 cup Marcona almonds
1/4 cup grated Pecorino-Romano
For the salad:
Using a mandoline, carefully shave each Brussels sprout, holding the stem end. Grate eggs on the fine side of the grater. In a large bowl, add the sprouts, eggs, and almonds, and toss to combine. Pour on about 3/4 cups of the vinaigrette, and toss again. Spoon into chilled bowls and top with the pecorino, and a little bit more vinaigrette.

I wish you and your family a Happy Easter!
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1. Make hard-boiled eggs. Cool.

2. Meanwhile, make vinaigrette: In a small bowl, whisk together lemon and orange juices and shallot. Gradually whisk in olive oil in a slow, thin stream to form an emulsion. Season with salt and pepper. Whisk again, cover and refrigerate at least 30 minutes or up to 3 days.

3. Sieve eggs: Separate hard-boiled egg whites and yolks. Over a small bowl, push egg whites through a fine mesh sieve, a colander or the large holes of a box grated. Over another bowl, sieve yolks in the same way. Set aside.

4. Holding the stem of each brussels sprouts, use a mandoline to thinly shave. (Alternately, use a sharp knife to slice as thinly as possible.) In a large bowl, toss together Brussels sprouts, sieved egg whites and yolks, and almonds. Pour 3/4 cup vinaigrette over salad and toss again. Top with pecorino and a drizzle of the vinaigrette.


There are a few ways to do this starting with a very sharp chef knife, with a mandolin or in a food processor. I prefer the mandolin because you can really shave them quite thin making them take on a new texture and a slightly different flavor because of the cut.

Simply run it back and forth on the mandolin holding the root end of the brussel sprout.

Mandolins are very sharp so my rule of thumb when using it is, when you start getting nervous while slicing it then stop. Simple as that.


Brussels Sprouts Break Out

GREEN REVOLUTION | From left: fried Brussels sprouts with savory onion caramel, garlic confit, lime, mint and Aleppo pepper shaved Brussels sprout salad with Marcona almonds, egg, pecorino and citrus vinaigrette fried Brussels sprout pickles with cucumber yogurt

Pervaiz Shallwani

IT'S NO LONGER enough to showcase Brussels sprouts on a winter menu simply by roasting them with bacon. Chefs have really been putting these petite cabbages through their paces over the past few years, featuring them in innovative preparations that are a far cry from the side dishes of Thanksgivings past. And I suspect that long after we've finally cried uncle in the face of one kale salad too many, Brussels sprouts will still seem fresh.

"There are so many ways to cook them," said Kim Alter, executive chef at Plum in Oakland, Calif. "They have a texture and taste that is not overwhelming. They react well with other flavors, like brown butter and bacon. You get the best of both worlds—the leafy kale-like [tenderness] but, at the same time, the firmness of a sprout." For one dish, Ms. Alter fries halved Brussels sprouts, tosses them in garlic confit, lime juice and a savory onion caramel, and garnishes them with mint and Aleppo pepper. And, recently, she showcased the vegetable in a number of different ways on the same plate: finely sliced and braised, fermented and charred on a grill, finely sliced again and served raw in a salad, and also fried to a crisp.

Michael Chiarello, chef-owner of Bottega in Yountville, Calif., tosses shaved sprouts with a flurry of sieved hard-boiled egg, Marcona almonds and a citrus vinaigrette for an elegant salad. Bryce Shuman, executive chef at Betony in New York, settled on sprouts when searching for a vegetable for his winter iteration of the deep-fried pickle, a bar-food favorite in his native North Carolina. In Mr. Shuman's somewhat refined version, the sprouts are pickled and cloaked in an aerated tempura batter before frying. "Brussels sprouts just lend themselves well [to pickling] because there are so many layers," he said. "When you have this salty, fatty goodness of something deep fried, you want something really tart to cut through that."

Other chefs, such as Saul Bolton of the Vanderbilt in Brooklyn, N.Y., fry Brussels sprouts just as they are, the delicate leaves blistering and caramelizing after a brief pass through the hot oil. The result is as addictively crisp and unctuous as a potato chip—a far cry from the old notion that you should eat your Brussels sprouts because they're good for you. "It's less about making them healthy," Mr. Bolton said, "and more about making them awesome."

Fried Brussels Sprouts with Savory Onion Caramel, Garlic Confit, Lime, Mint and Aleppo Pepper

Active Time: 45 minutes Total Time: 90 minutes Serves: 4


Shaved Brussels Sprouts Salad

  • Quick Glance
  • Quick Glance
  • 30 M
  • 30 M
  • Serves 4

Ingredients US Metric

  • For the dressing
  • 2 large lemons
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly cracked pepper
  • For the salad
  • 1/4 cup pine nuts
  • Olive oil
  • 1 pound Brussels sprouts*, trimmed
  • 1/4 cup pitted Castelvetrano olives, roughly chopped
  • 2/3 cup pecorino Sardo or Romano, shaved into thin slices or crumbled into 1/4-inch (6-mm) chunks
  • Aleppo pepper, for serving (optional)
  • Sea salt, for serving

Directions

Grate the zest from 1 lemon and squeeze 1/3 cup juice from both lemons. In a small bowl, whisk together the lemon zest, juice, and oil. Season with salt and pepper.

In a small skillet set over medium low heat, combine the pine nuts with just enough oil to coat, and toast, stirring frequently until golden brown, about 5 minutes.

Using a mandoline or a sharp knife, very thinly slice the Brussels sprouts into a large bowl.

Add the olives and pecorino, reserving a handful of the cheese for garnish. Drizzle the salad with the lemon dressing toss until the Brussels sprouts are evenly coated. Taste and adjust for seasoning.

To serve, garnish with the pine nuts, remaining pecorino, and a sprinkle of Aleppo pepper, if desired. Finish with a sprinkle of salt. Originally published October 18, 2018.

Recipe Testers' Reviews

Brussels sprout lovers unite! I may be the lone sprouts lover in my family and I am happy to have this shaved Brussels sprouts salad ALL TO MYSELF.

I don't own a mandoline, so I cut each sprout in half then thinly sliced on the horizontal and again on the vertical to achieve nicely shredded Brussels sprouts.

I wouldn't classify this as only a salad for autumn. Since it’s no-cooking required, I would bring this as a side dish to a summer barbecue as a great substitute for a standard coleslaw. I also think it would be delicious as a main dish with shredded rotisserie chicken and hearty baguette bread. Tonight, I'll be serving this alongside homemade pizza. (Making the salad reminded me that green olives are my favorite topping on a sausage pizza. This is what happens when your brain is food-focused.)

Absolutely loved this salad and will make it again. We would double the amounts so it can be a main course with a baguette, which would make a nice summer meal. No leftovers at all. The dressing was a keeper that I would make again just to use on a regular salad or veggies or crudite. Really tasty. Olives were a nice addition.

We didn’t have a mandoline so we had to slice the spouts by hand, which made them a little thicker than they should have been but it worked okay. Aside from that, the rest of the recipe came together quickly and easily. If we made it again, we would certainly invest in the mandoline. I wouldn't put the cheese in the salad as cubes but probably thin julienned pieces.

Simple, healthy, and delicious. Love the lemon, olives, and dash of chile. I took this to a potluck and it was quickly devoured, even with other salads on the table.

I didn't have pine nuts, so I substituted sprouted and roasted pepitas. It was delicious, but next time I'll try pine nuts.

Ok, you guys. I am not the biggest fan of Brussels sprouts, especially raw in salads. But this dish won me over. Such a fresh, bright dish with so many interesting flavor contrasts. This one will change your mind about Brussels sprouts forever.

Ok, let's talk about the mandoline. I have one. A good one. But using it for a pound of Brussels sprouts was time consuming and fiddly. Next time I'd use the vegetable shredding blade on the food processor. Not quite the same effect but a lot less frustrating.

I used a variety of olive called Frescatrano ("A Halkidiki varietal olive from Greece that is unpasteurized and unfermented, thus retaining a vibrant color and sweet, mild flavor profile.") and I DOUBLED the amount. I also DOUBLED the pine nuts (so, 1/2 cup). I used piment d'Espelette (needed about 1 teaspoon to have any effect).

It had been a while since I had used my trusty mandoline, and this shaved Brussels sprouts salad was the perfect reason to bring it out! I was immediately drawn to the vibrant combination of ingredients here: the thinly shaved sprouts, of course, but in combination with a bright lemon vinaigrette, my favorite olives, buttery toasted pine nuts, and my favorite cheese. I was in heaven.

I love the briny yet fresh flavor of Castelvetrano olives and there are always some in my fridge. There always seems to be a block of Pecorino cheese in there, too. I love it for its sharp saltiness.

I really enjoyed the textures of everything in this salad as well—especially that you cubed the cheese and tossed it right into everything instead of grating or shredding it. This way, when you get a small cube of cheese on your fork, the intense bite of the cheese really pops.

I did use a sprinkle of crushed Aleppo pepper on the salad at the end, I like its subtle smoky heat. The lemon vinaigrette was easy to make and really packed in flavor as well a nice, simple dressing recipe to keep on hand for a number of dishes. Overall, this was a lovely salad that really highlights some of my favorite staple kitchen ingredients and flavors.

This is one of those recipes that you just have to love. Super easy, simple, and delicious! Like so many of us, I grew up hating brussels sprouts until I had them roasted and everything changed. But it was the only way I liked them—or at least I thought. Then a few years ago, I had a different shaved Brussels sprouts salad and was in love. This is another one that will be repeated often for me. It's bright, healthy, delicious, and would be a great side for so many different dishes.

I couldn't find Pecorino Sardo, so I substituted Pecorino Romano. Because it is a little stronger, I used a vegetable peeler to shave it (I do the same thing for Caesar Salad) instead of leaving it in chunks. Worked beautifully!

I did not use Aleppo pepper, but I think it would be fantastic on this.

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Shaved Brussels Sprouts, Aged Pecorino, and Prosciutto

Ingredients US Metric

  • 6 Brussels sprouts
  • 2 or 3 stalks celery (just the sweet white hearts)
  • 4 to 6 ounces Pecorino or Parmesan cheese
  • Sea salt and freshly ground black pepper, to taste
  • Zest and juice of 1/2 lemon
  • Small handful flat-leaf parsley leaves, very finely chopped
  • 1/4 cup extra-virgin olive oil
  • 8 to 12 slices prosciutto or speck
  • About 20 shelled hazelnuts, roasted (optional)

Directions

Remove and discard the outer leaves from the Brussels sprouts. Wash the remaining sprouts and pat dry. Using a hand-held slicer or a mandoline, slice the Brussels sprouts as thinly as you can, so they fall away into ribbons (as much as a Brussels sprout can be ribbon-like).

Peel the celery with a swivel vegetable peeler to remove any stringy bits. Slice it lengthwise into long shards with the slicer or mandoline or slice it by hand on the bias.

Slice the cheese using a sharp knife. Odd-size slices—some very fine, some slightly thicker—are nicest in terms of taste and texture. When in doubt, err on the side of thin shards.

Place the shaved Brussels sprouts, almost all of the celery, and cheese in a bowl, and season with a little salt and pepper. Add the lemon zest and juice and almost all of the parsley and toss to combine. Drizzle with 3/4 of the olive oil and toss together lightly with your fingers to combine.

Place a slice of speck or prosciutto on each plate. Divide the salad among the plates. Drape the remaining speck or prosciutto over the top (use less if serving as an appetizer, more if relying on this as a lunch). Finish with a couple slices of celery, the remaining parsley, and the hazelnuts, if desired. Drizzle with the remaining olive oil and serve immediately.

Recipe Testers' Reviews

Maria Peplowski

I loved this salad! Raw Brussels sprouts are a novel idea. The combination of ingredients is lovely, light, and fresh-tasting. Next time, I’d go easy on the added salt, as the speck and Parmesan are already salty. Also, I used a bit less Parmesan than the recipe called for. I’m planning to make it again when there will be a few more people over for dinner, and will probably double the recipe. It’s so easy to make.

Karen Depp

I must confess, I was hesitant to try this recipe because I’m lazy and it looked like a lot of chopping and slicing. Imagine my surprise at discovering how easy it is, what fun it is, and just how good it is! I’m always a sucker for something out of the ordinary, and this most definitely qualifies. Its flavor is so refreshing and has just the right amount of pop from the lemon zest. The Parmesan gives it a rounded, mellow flavor that plays off the zing of the Brussels sprouts. And just to reign in the fear of the unknown, the celery and speck give us that down-home, easily recognizable flavor of comfort. Don’t be shy—or lazy, as in my case —and give this recipe a try. You’ll be amazed, I promise.

Dan Kraan

The Brussels sprouts add a nice balance to the crisp celery and salty, savory Parmesan cheese. The slightly smoky, rich speck complements the fresh flavors of the other ingredients, while the simple lemon dressing allows each ingredient to shine, without masking the overall experience. This is a very nice, colorful, and well-balanced appetizer salad.

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Comments

This salad deserves a whole lot more love than it’s getting on here! I just made this today and was knocked out by the terrific balance of flavors and textures. Granted, running little Brussels sprouts through a mandoline is tedious, but the taste is so worth it. Here’s a tip I figured out to save some time: don’t trim the stems off the sprouts, just use them as a handle while you shave down the ball of sprout and toss the stem out when done. Took me maybe 10 minutes to shave enough sprouts to serve six people.

And the very simple dressing (just lemon & oil) is perfect, since there’s so many tastes going on here. I used shaved pecorino and asiago cheeses, and swapped out the hazelnuts for toasted pine nuts, just cause I like ’em. BONUS: the whole salad will hold perfectly for hours, and who can’t use a make-ahead salad?

MaggieToo, can I marry you? I’m so thrilled to see such a fan of this recipe. I love that you’re being a cheerleader AND giving our readers tips! Thank you.