Queenie Cooks: Shaved Brussels Sprouts Salad
Thursday, January 20, 2011 at 07:00AM 
Winter in the northeast can be a rough time for vegetable lovers. By the time the middle of January rolls in, you're looking at a market full of roots and tubers, sometimes with some wintry greens like kale or escarole thrown in. Sometimes, though, you get lucky - and by lucky, I mean you spot some Brussels sprouts amongst the celery root.
Such was the stroke of luck I experienced this weekend. I decided I would do something a little different with part of my haul. I typically go for roasting - either on the stovetop on in the oven - but, today, I thought a little salad action seemed right.
I paged through my new favorite cookbook, The Frankies Spuntino Kitchen Companion & Cooking Manual, sure I remembered seeing their shaved brussels sprouts recipe somewhere in there. And, lo and behold, there it was on page 74! The recipe called for Castelrosso cheese, but I decided I could sub in the Pecorino I had in the fridge without compromising the integrity of the proceedings.
Aside from the cheese and the sprouts themselves, the recipe only has four ingredients: lemon juice, olive oil, salt and pepper. It is simplicity itself, which appeals mightily to me these days. After all, why trouble with a whole heap of work when five minutes of slicing and whisking leads to such bright, happy flavors? Why, indeed.
Shaved Brussels Sprouts Salad with Pecorino
Adapted from The Frankies Spuntino Kitchen Companion & Cooking Manual
1 pint Brussels sprouts
1/4 cup plus 1 tsp. olive oil
1/4 cup lemon juice
1/4 tsp. fine sea salt, plus more for serving
Freshly ground black pepper
1/2 cup finely grated Pecorino cheese
Trim the Brussels sprouts and remove the tough, outer leaves. Slice in half lengthwise, then slice crosswise as thinly as possible. Place in a large mixing bowl.
In a small bowl, whisk together the olive oil, lemon juice, 1/4 teaspoon salt and a few grinds of pepper. Add the dressing to the sprouts a bit at a time, stopping once the sprouts are just the other side of lightly dressed. Toss to combine evenly.
Divide the sprouts between two small bowls. Top each with a sprinkling of sea salt, several grinds of pepper and half the cheese. Serve immediately.
The dressing and sprouts can be prepped separately up to 24 hours ahead of time, then combined just before serving. Just be sure to cover both tightly and refrigerate.
Serves two as a side.
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Reader Comments (3)
I think I need a Frankies trip on my next New York adventure...maybe that's our rain date. Salad looks amazing. I've spent the last few months keeping a closer eye on what I'm eating and since I could not give up cheese altogether (the horror), pecorino and I have really bonded.
Ooooh, yes! A Frankies date sounds marvelous - and they serve breakfast, lunch and dinner, so we can visit any time we like.
Late to the party, but I think adding a touch of crumbled bacon or pancetta would be lovely!