Melissa Clark's Raw Brussels Sprouts Salad with Manchego and Toasted Walnuts
Thursday, October 04, 2012
10 ounces Brussels sprouts (1 container), trimmed
Juice of 1/2 lemon
Coarse sea salt or kosher salt and freshly ground black pepper, to taste
1/2 cup extra virgin olive oil, or more to taste
1 cup chopped toasted walnuts
3/4 cup grated Manchego or young pecorino cheese (or even aged Gruyere)
1. In a food processor using the thinnest slicing disk, slice the Brussels sprouts (they will fall apart into shreds). Or, using a knife, slicing the sprouts as thinly as possible. Put the sprouts in a bowl and toss with the lemon juice and a generous pinch of salt and pepper. Let rest for 5 minutes.
2. Add the olive oil and toss well. Add the walnuts and cheese and toss gently. Taste and adjust seasonings. You can serve this immediately, but it gets better after an hour or so.