Brussels Sprouts Shaved with Walnuts and Pecorino

By grammadot

Ingredients

• 2 pounds Brussels sprouts
• 1 cup grated carrot
• 1 teaspoon lemon zest plus 1/4 cup freshly squeezed lemon juice
• 2 tablespoons yuzu juice
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1/2 cup olive oil
• 1 cup toasted walnut halves
• 1/2 cup grated Pecorino cheese

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Using a sharp knife or a mandolin, finely shred the Brussels sprouts. Put them in a large mixing bowl, add the grated carrot and toss to combine.

Whisk together the lemon zest and juice, the yuzu juice, honey, mustard and some salt and pepper. Slowly whisk in the olive oil to emulsify. Toss the vegetables with the dressing and season with some salt and pepper. Toss again with the walnuts and Pecorino and serve.

Special equipment: a mandolin, if available