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Shaved Brussels Sprout Salad the Brooklyn Way (Insalata di Cavoletti di Bruxelles)

Shaved Brussels Sprout Salad

Raw Brussels sprouts sliced into paper-thin ribbons, dressed hard with lemon, good olive oil and sea salt, then left to soften for a few minutes before a snowfall of Pecorino goes in. No roasting, no bacon, no balsamic. Six honest ingredients from an Italian-American kitchen in Carroll Gardens, and the crunch is the whole point.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 6 People
Course: Salad
Cuisine: Italian
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Brussels sprouts firm and tightly closed, raw
  • 1 lemon zest and juice, about 3 tbsp juice
  • 5 tbsp extra-virgin olive oil plus more for finishing
  • 1 tsp sea salt to taste, raw sprouts need plenty
  • 0.5 tsp freshly ground black pepper coarse
  • 2.5 oz Pecorino Romano finely grated, or Parmigiano-Reggiano
  • 0.33 cup pine nuts optional, toasted; hazelnuts or Marcona almonds also work

Equipment

  • 1 mandoline slicer or a very sharp chef's knife
  • 1 cut-resistant glove strongly recommended for mandoline work
  • 1 Large mixing bowl
  • 1 microplane or fine grater for the zest and cheese
  • 1 small dry skillet only if toasting nuts

Method
 

  1. Rinse the Brussels sprouts in cold water and dry them well. Wet sprouts slip on a mandoline and water dilutes the dressing.
  2. Trim the dry stem end off each sprout with a paring knife, cutting shallow so the leaves stay attached. Pull off any bruised or yellowed outer leaves.
  3. If using nuts, toast them in a dry skillet over medium heat for 3 to 4 minutes, shaking often, until fragrant and lightly golden. Tip them onto a plate to cool.
  4. Set a mandoline to 1/16 inch and shave the sprouts stem-end first into a large bowl, working in batches. Wear a cut-resistant glove. With a knife instead, halve each sprout and slice crosswise as thinly as you can manage.
  5. Run your fingers through the pile and separate the shreds, slicing up any whole rounds that stayed intact. You want loose fine ribbons, not packed discs.
  6. Grate the zest of the whole lemon over the sprouts, then squeeze in the juice, about 3 tablespoons. Add the olive oil, sea salt and black pepper.
  7. Toss hard with your hands for a full minute, lifting from the bottom, until every ribbon glistens. The sprouts will slump slightly as the salt and acid take hold.
  8. Let the salad sit at room temperature for 5 to 30 minutes to macerate. The leaves soften, lose their raw edge and take on the lemon.
  9. Fold in the grated Pecorino Romano and the toasted nuts, if using, tossing just enough to distribute them.
  10. Taste and correct. Raw sprouts absorb seasoning, so add more salt, more lemon or more cheese until the salad tastes bright and savory. Finish with a last drizzle of olive oil and a grind of pepper, and serve the same day.

Notes

  • A mandoline gives the cleanest ribbons at 1/16 to 1/8 inch. Wear a cut-resistant glove and trim the stems before slicing so the sprouts hold together.
  • Never use a food processor. It bruises the leaves into paste and the salad loses the crunch it lives on.
  • Raw sprouts swallow salt and acid, so taste at the end and correct boldly. Under-seasoned is the most common failure.
  • Dress 5 to 30 minutes before serving. Longer than an hour and the ribbons go limp.
  • Serve alongside roast chicken, pork or the Thanksgiving turkey, with skillet croutons toasted in olive oil or a hunk of crusty bread on the side.
  • Toasted pine nuts, hazelnuts or Marcona almonds are a common and welcome addition. Fold them in at the very end so they stay crisp.