shaved brussels sprouts salad

Recipe for Shaved Brussels Sprouts Salad with Pecorino and Capers from Daphne Oz’s new cookbook, The Happy Cook first. My changes/substitutions, additional suggestions, and personal notes follow.

Shaved Brussels Sprouts Salad with Pecorino and Capers {recipe}

from The Happy Cook by Daphne Oz

makes 4 to 6 servings


1 pound Brussels sprouts, stems trimmed and tough outer leaves removed
2/3 cup finely grated Pecorino Romano cheese, plus extra for serving
¼ cup fresh lemon juice (1 to 2 lemons)
¼ cup roughly chopped capers
½ teaspoon kosher salt
freshly cracked black pepper
½ cup extra virgin olive oil
1 tablespoon finely chopped mint leaves (see note: The Best Way to Chop Fresh Herbs, below)


Using the slicing attachment of a food processor or a chef’s knife, thinly shred the Brussels sprouts. Place them in a large bowl and toss with cheese, lemon juice, capers, salt, pepper to taste, and the olive oi. Taste and add more salt if needed. For a crisp salad, serve immediately, sprinkled with more cheese and the mint. If the salad sits a bit, it will be wilted, but still delicious.

The Best Way to Chop Fresh Herbs

The less you chop and crush your herbs on a cutting board, the less flavor you leave behind on that surface. Ideally, you want to make only one or two passes with your knife through the fresh herbs. To make thin ribbon of fresh mint or basil leaves with minimal cuts, choose the largest leaves in the bunch, stack them, roll them tightly like a cigar, and thinly slice them crosswise to create thin and tender ribbons called chiffonade.

shaved brussels sprouts salad
p.s. Shaved Brussels sprouts served raw as a salad seems to be a “thing,” and not a new one at that. I am, as usual, just late to the trend by about eight years.

There are many recipes, but they all seem to be pressed from the same template: shaved Brussels sprouts + dressed with lemon and olive oil + tossed with salty cheese, usually Pecorino Romano. Sometimes, add other things for texture, salt, heat, sweet, flavor, seasonal interest, body, and/or protein. Some version of this will probably make its debut on our Thanksgiving table this year.

Here are a few recipes with ideas that deserve attention:

  • Shaved Brussels Sprouts Salad with Walnuts and Pecorino by Jonathan Waxman {epicurious 2005}
  • Shaved Brussels Sprouts, Meyer Lemon, and Quinoa Salad by {Martha Stewart Living}
  • Shaved Brussels Sprouts Salad with Red Onion, Lemon, and Pecorino {food52}
  • Shaved Brussels Sprouts Salad with Pineapple Poppyseed Vinaigrette by Joy the Baker {joythebaker}
  • Shaved Brussels Sprouts Salad with Dates and Parmesan from Lemonade Restaurant {Spoon University}
  • Shaved Brussels Sprouts Salad with Bacon and Avocado {skinnytaste}
  • Shaved Brussels Sprouts Salad with Apples, Hazelnuts, and Browned Butter Dressing by Anjali Praesertong {Splendid Table}

shaved brussels sprouts for salad
Brussels Sprouts” is #12 on the 50 Things to Eat Drink Do and Wear for Fall List.

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