Amanda's Shaved Brussels Sprout Salad Recipe

Shaved Brussels Sprout Salad with Roasted Brussels Sprout Leaves, Pecorino, Toasted Almonds and Pears with Honey Dijon Vinaigrette

Ingredients

• 3 pounds brussels sprouts

• 3/4 pound grated pecorino romano

• 1/2 cup sliced almonds
• 1 pear, finely julienned
• Zest of 1 lemon
• 1 clove of garlic
• 3 tablespoons fresh lemon juice
• 2 tablespoons white wine vinegar
• 2 tablespoons honey
• 1 tablespoon plus 1 teaspoon Dijon-style mustard
• ½ cup plus 2 tablespoons extra virgin olive oil
• salt to taste

Serves 8

Directions

1. Preheat the oven to 375 degrees.

2. Strip the brussels sprouts of their outer layers of leaves and set the leaves aside. Then, holding the sprouts by the stem, chop them into very thin slices (or use a mandolin to slice them into thin pieces). Then toss them in a mixing bowl by hand to further pull apart the layers so that the result almost looks like cole slaw before it’s dressed.

3. In a mixing bowl, toss the reserved leaves in 2 tablespoons of the olive oil and season with salt to taste.
4. Spread the leaves on a parchment paper-lined baking sheet and cook in oven until crispy, about 10 minutes.
5. Turn the oven temperature down to 350 and toss the almonds with 1 tablespoon of olive oil and season with salt. Spread them on a baking sheet.
6. Toast the almonds in the oven for 10 minutes or until lightly browned.
7. Slice the pears thinly.
8. Make the dressing by putting all remaining ingredients in a blender except for the oil and the thyme and blending until fully incorporated.
9. Once the dressing ingredients are smooth, slowly stream in the olive oil. Once it is all emulsified add the thyme leaves and pulse 2 to 3 times.

To Serve:

Toss everything together except the dressing and the pecorino romano in a big mixing bowl. Add dressing, salt to taste (slightly under-seasoning), then top with grated pecorino.