Shaved Brussels Sprout And Kale Slaw With Pecorino And Toasted Hazelnuts Recipes

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 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 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.