Brussels sprouts again? I promise you will like these! I haven’t had them this way until a recent multi-state trip visiting family and friends. The “Shaved Brussels Sprouts Salad” popped up in two different tapas restaurants in 2 very different places - small town, big city. My sister had mentioned this amazing brussels sprouts salad she had at El Pulpo in Plainville CT, I’m so glad we went, it was absolutely delicious! El Pulpo is quite a gem if you find yourself in central Connecticut, the food is really spectacular. And then again we saw an almost identical salad on a tapas menu in Chicago at The Purple Pig. Both dishes were similar having a light combination of finely shaved brussels sprouts with a Pecorino and/or Parmesan cheese. I asked how they made it at El Pulpo and they said they blanch the brussels sprouts, so I took that route, I’ve since looked at other recipes and quite a few skip this step, but by blanching them for just a matter of seconds it brightens the color and gives the salad a silkier texture. I was going to add bacon to this (because you know, bacon, mmm) but we’re having a meatless Tuesday this evening and I’m sticking with the program.

I know a lot of you aren’t the biggest fans of brussels sprouts, but if you like slaw at all you will really appreciate this salad.

Shaved Brussels Sprouts with Pecorino + Walnuts

1 lb. brussels sprouts, shaved with mandolin
1 cup grated pecorino cheese
1 cup toasted walnuts, roughly chopped
1/4 cup olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
Salt + pepper

To blanch the brussels sprouts bring a large stock pot of water to a rapid boil. Thinly slice the sprouts with a mandolin (I set the mandolin to 1.3) and place them in the boiling water for about 30 seconds, drain and place in ice bath until completely cool, drain, squeeze out excess water and set aside. If necessary use a paper towel to squeeze out any remaining water.

In large mixing bowl combine the sprouts, grated cheese and walnuts. In a separate bowl whisk together lemon juice, olive oil and red pepper flakes. Combine the dressing with the sprouts, add salt and pepper to taste.