Shaved Brussels Sprout Salad With Fresh Walnuts And Pecorino Recipes

SHAVED BRUSSELS SPROUTS WITH PECORINO AND WALNUTS

Steps:

• Trim bottoms of brussels sprouts and discard any discolored or loose outer leaves. Using a mandoline, the slicing attachment on a food processor or a very sharp knife, shave sprouts into the thinnest of slices.
• In a large bowl, combine shaved sprouts with the other ingredients, mixing roughly by hand so that the greens begin to wilt a little. Season to taste with salt and add a little more olive oil if necessary, either for your taste or because the sprouts were large.

SHAVED BRUSSELS SPROUT SALAD

Steps:

• Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.

SHAVED BRUSSELS SPROUT SALAD WITH FRESH WALNUTS AND PECORINO

Steps:

• Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
• Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.

SHAVED BRUSSELS SPROUTS SALAD

Steps:

• For the vinaigrette: In a medium bowl, combine the lemon juice, orange juice and shallots. Let stand 5 minutes so the acidity in the juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper.
• For the salad: Add the sprouts, apricots, hazelnuts and pecorino to the vinaigrette and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.

SHAVED BRUSSELS SPROUT SALAD WITH FRESH WALNUTS AND PECORINO

Steps:

• Holding each Brussels sprout by its stem end, cut into very thin slices; discard the stem ends. Toss in a bowl to separate the layers.
• Lightly crush the walnuts with your hands and add to the sprouts along with the cheese, oil, and lemon juice, then toss to combine. Season with pepper.
• do ahead
• The WALNUTS can be toasted 1 day ahead and kept in an airtight container at room temperature.
• The BRUSSELS SPROUTS can be sliced 3 hours ahead and chilled, covered. Toss with remaining ingredients just before serving.

SHAVED BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Using a sharp knife or mandoline, thinly slice brussels sprouts crosswise, discarding root ends. (The "shaved" sprouts should resemble confetti.).
• Pour vegetable oil into a large pot over high heat; add pancetta and stir until slightly crisp, about 5 minutes.
• Reduce heat to medium-high, add brussels sprouts, and cook, stirring often, until sprouts are bright green and tender, 3 to 5 minutes.
• Add salt, black pepper, crushed red pepper flakes, & cashews and toss to warm.
• Sprinkle with Parmesan cheese or Pecorino Romano or Asiago cheese.
• Serve hot.
• Notes:.
• *Use a fork stuck in the core end of the sprout to keep your fingers away from the blade.
• **To toast cashews put them on a baking sheet spread out, in a 350ºF oven for 10 minutes, & they will toast nicely.