Growing up I think my mom was too nice to my brother and me at the dinner table. Unlike friends’ parents, I have no memories of being forced to eat my veggies. Brussels sprouts only entered my world as an adult, and that’s partly because they have become a trendy restaurant staple. Since my mother did not insist that we eat our greens, I am convinced that is that is why I do eat my veggies now. I have no lingering hostility toward any produce.
Roasting sprouts in the oven is how I used to prepare them at home until one time when dining out, I ate them raw. Since then, I’ve been making brussels sprout salad. I use my food processor fitted with the slicing disc to shred the sprouts before dressing them in a lemony vinaigrette and tossing with Pecorino, walnuts and red onion. Salad may be in the name, but this dish could be considered a side and would hold its own at the Thanksgiving table.
Juice of 1 lemon
1 teaspoon Dijon mustard
1 garlic clove, minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
1/4 cup grated pecorino cheese
1/4 cup walnuts, roughly chopped
1 /2 small red onion thinly sliced
2 pounds brussels sprouts, shaved thinly with a mandolin or a food processor fitted with the slicing disc
For the dressing, combine the lemon juice, Dijon mustard, garlic, salt and pepper. Slowly whisk in the olive oil until fully combined.
In a large bowl, combine the pecorino, walnuts, red onion and brussels sprouts and toss with the dressing.