Brussels Sprout Salad with Red Onion and Pecorino Cheese

Brussels Sprout Salad with Red Onion and Pecorino Cheese


3 cups Brussels sprouts (use larger sprouts if possible)

1/2 small red onion

Juice of 1 lemon

1 teaspoon honey

1 teaspoon mustard

1 tablespoon extra virgin olive oil

1/2 cup finely grated Pecorino Romano cheese

Salt and freshly ground black pepper


Soak the onion slices in a small bowl of cold water for 15 to 20 minutes while the rest of the ingredients are being prepared.

In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper.

Whisk in the olive oil until the dressing is emulsified.

Set aside.

Trim all of the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end.

Using a mandoline, shave the sprouts one at a time.

When you’re done, use your fingers to gently separate the leaves so that the shredded sprouts resemble a very fine slaw.

Put the sprouts in a serving bowl and toss gently with the drained onions and the dressing.

Fold in the Pecorino cheese, taste and adjust seasonings if necessary.

Serve immediately, before salad starts to wilt. Serves 6.

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