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.
Ingredients
- 24 brussels sprouts
- ½ cup raw walnut halves
- ¼ cup fork-crumbled pecorino Romano
- 2 tablespoons extra-virgin olive oil, plus more as needed
- Kosher salt, to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
236 calories; 18 grams fat; 3 grams saturated fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 8 grams protein; 8 milligrams cholesterol; 297 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
15 minutes
Dining and Cooking