Shaved Brussels Sprouts Salad with Lemon and Pecorino
The work of shaving Brussels sprouts can be done in seconds by using the slicer blade of a food processor. Alternatively, a Japanese mandolin will do the trick. This salad is excellent the minute it's made, and just as good the next day.
Servings 6 servings
Calories 215 kcal
finely grated Pecorino Romano
(about 1/2 cup)
(Meyer lemon if you have it)
extra-virgin olive oil
Preheat oven or toaster oven to 350 degrees F. Spread the almonds on a baking sheet and bake until golden brown, about 8 minutes. Remove from heat and let cool.
Trim off a thin slice from the bottom of the Brussels sprouts and wash well. Use the slicer blade of a food processor to shave the Brussels sprouts. Alternatively, use a Japanese mandolin to slice them very thin.
Put the Brussels sprouts, almonds, Pecorino Romano, lemon juice, olive oil and salt into a large bowl and toss well. Serve.