Salad: United States – Shaved Brussels Sprout Slaw with Apple, Pecans and Pecorino
Serving Size: 4
Approximate Time
Prep
20 min
Cook
5 min
Additional
10 min
Total
35 min
Ingredients
- 1 lb (450 g) Brussels sprouts, trimmed and very thinly shaved
- 1 large apple (about 8 oz / 225 g), cored and julienned (Granny Smith or Fuji)
- 3/4 cup (75 g) toasted pecans, roughly chopped
- 1/2 cup (50 g) finely grated Pecorino Romano (or Pecorino Toscano), plus additional shavings to finish
- 1 small shallot, finely minced (about 1 tbsp / 15 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) honey or maple syrup
- 1 tsp (2 g) lemon zest (optional, from 1 lemon)
- 3/4 tsp (4 g) kosher salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (8 g) chopped fresh flat-leaf parsley (optional)
Instructions
1. Toast the pecans in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Transfer to a plate to cool, then roughly chop.
2. Whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, lemon zest (if using), 3/4 tsp kosher salt and 1/4 tsp black pepper in a small bowl or jar until emulsified; set dressing aside.
3. Trim the Brussels sprouts and very thinly slice them with a sharp knife, mandoline set to a thin setting, or pulse briefly in a food processor with the slicing disc to yield roughly 4–6 cups shaved sprouts (about 1 lb / 450 g).
4. Core and julienne the apple into matchsticks; if you prefer, toss the apple with 1 tsp lemon juice to slow browning before combining.
5. In a large bowl, combine the shaved Brussels sprouts, julienned apple, minced shallot and chopped parsley (if using). Pour the dressing over the salad and toss thoroughly to coat.
6. Add the toasted pecans and 1/2 cup grated Pecorino and toss gently to distribute. Taste and adjust seasoning with additional salt and pepper if needed.
7. Let the slaw rest for 5–10 minutes at room temperature to allow flavors to meld and the sprouts to soften slightly. Transfer to a serving bowl and finish with extra Pecorino shavings and a few whole pecan halves if desired. Serve immediately.
