Best 7 Shaved Brussels Sprouts With Pecorino And Walnuts Recipes
**Savor the Unique Flavors of Shaved Brussels Sprouts with Pecorino and Walnuts: A Culinary Symphony of Textures and Tastes**
Embark on a delightful culinary journey with our exquisite Shaved Brussels Sprouts with Pecorino and Walnuts recipe. This remarkable dish tantalizes your taste buds with a harmonious blend of flavors and textures. Savor the earthy sweetness of shaved Brussels sprouts, perfectly complemented by the rich and nutty notes of toasted walnuts and the sharp, salty tang of Pecorino cheese. Drizzled with a luscious lemon vinaigrette, this vibrant salad offers a delightful symphony of flavors and textures, making it an unforgettable addition to your culinary repertoire.
But that's not all! Our culinary adventure continues with two additional recipes that showcase the versatility of shaved Brussels sprouts. Try our Shaved Brussels Sprouts with Bacon and Apples, a delightful combination of sweet, savory, and smoky flavors. Crispy bacon and tart apples add a delightful dimension to the shaved Brussels sprouts, while a tangy maple-balsamic dressing brings everything together in perfect harmony.
For a warm and comforting meal, indulge in our Shaved Brussels Sprouts with Sausage and Grapes. Rustic Italian sausage lends a hearty and flavorful base to this dish, while juicy grapes add a burst of sweetness. Topped with a sprinkling of toasted pine nuts and a drizzle of balsamic glaze, this savory skillet dish is sure to satisfy your cravings.
Whether you're seeking a refreshing salad, a hearty main course, or a delectable side dish, our collection of Shaved Brussels Sprouts recipes has something for every palate. Join us on this culinary expedition and discover the endless possibilities of this versatile vegetable.
SHAVED BRUSSELS SPROUTS WITH WALNUTS AND PECORINO
Steps:
- 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.
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.
SHAVED BRUSSELS SPROUTS WITH PANCETTA
Steps:
- Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
- Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
- Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.
SHAVED BRUSSELS SPROUTS WITH PECORINO AND WALNUTS
Those who have eaten at Buvette, the West Village restaurant from which the recipe for this dish is adapted, will understand that if the home-cooked version tastes even 1/8th as good as the original, then you could pair it with a roast chicken and dinner will be awesome, beyond compare. And it does! Shave the sprouts with a mandoline or a food processor or a sharp, sharp knife. Then combine with raw walnut halves, pecorino crumbled off the cheese with a fork, olive oil, and salt. Mix aggressively, so that the sprouts begin to wilt a little. And that's it. You'll see.
Provided by Sam Sifton
Categories quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams
SHAVED BRUSSELS SPROUT SALAD WITH FRESH WALNUTS AND PECORINO
Provided by Jonathan Waxman
Categories Cheese Side No-Cook Walnut Fall Brussels Sprout Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 7
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 SPROUT AND KALE SLAW WITH PECORINO AND TOASTED HAZELNUTS
Provided by Guy Fieri
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Roughly chop the hazelnuts, and then spread them out on a sheet pan and roast in the oven until golden, 5 to 7 minutes.
- Wash and pat dry the Brussels sprouts and kale. Cut the Brussels sprouts in half lengthwise, through the stem. Using a sharp knife or mandoline, finely slice the Brussels sprouts crosswise to give you fine ribbons. Remove the tough stems from the kale leaves and discard. Stack the leaves up on top of one another and cut across the stem so it yields a similar shape to the shaved Brussels sprouts. Cut the sides of the apple off and cut into thin slices.
- To make the vinaigrette, combine the olive oil, champagne vinegar, Dijon mustard and some salt and pepper in a bowl, whisking together until lightly emulsified. To serve, mix the Brussels sprouts, kale and apple together well in a large salad bowl. Lightly dress with the champagne vinaigrette, and then top with shaved Pecorino and chopped toasted hazelnuts.
SHAVED BRUSSELS SPROUT SLAW WITH WALNUTS AND ROMANO
From Gourmet Today. A great fall salad that would be perfect for Thanksgiving. You can slice the Brussels Sprouts by hand or use an adjustable blade slicer.
Provided by mary winecoff
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Holding each Brussels sprout by stem end, cut into very thin slices using a mandoline or other adjustable blade slicer; discard stems. Transfer to a large bowl. Toss to separate leaves.
- Lightly crush walnuts with your hands. Add to Brussels sprouts, along with cheese, oil and lemon juice and toss to combine. Season with pepper.
Tips:
- Choose the right Brussels sprouts: Look for firm, deep green Brussels sprouts with tightly closed leaves. Avoid any that are yellowing or have brown spots.
- Shave the Brussels sprouts thinly: This will help them cook evenly and quickly. You can use a mandoline or a sharp knife to do this.
- Don't overcrowd the pan: When cooking the Brussels sprouts, make sure to spread them out in a single layer in the pan. This will help them cook evenly and prevent them from steaming.
- Season the Brussels sprouts well: Salt and pepper are essential, but you can also add other seasonings like garlic powder, onion powder, or paprika.
- Don't overcook the Brussels sprouts: They should be tender but still have a slight crunch. Overcooked Brussels sprouts will be mushy and bland.
- Garnish with fresh herbs: Chopped parsley, chives, or dill will add a pop of color and freshness to the dish.
Conclusion:
Shaved Brussels sprouts with pecorino and walnuts is a delicious and healthy side dish that can be enjoyed all year round. It's a great way to get your daily dose of vegetables, and it's also a good source of fiber, vitamins, and minerals. The nutty flavor of the walnuts and the salty, tangy flavor of the pecorino cheese complement the sweetness of the Brussels sprouts perfectly. This dish is sure to be a hit at your next potluck or dinner party.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
