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Shaved Brussels Sprouts Caesar Salad with Pecorino and Walnuts

Shaved Brussels Sprouts Caesar Salad with Pecorino and Walnuts

Serves: 8

Hands On Time: 

Total Time: 


6 large anchovy filets
Juice of 2 lemons
2 large egg yolks
2 large cloves garlic
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil
1/2 cup vegetable oil
1/4 cup grated Pecorino Romano cheese
2 pounds Brussels sprouts, very thinly sliced crosswise, and hard white parts removed
3/4 cup walnut halves
1/2 cup grated Pecorino Romano cheese, plus more for serving


To make the dressing: In a food processor, puree the anchovies, lemon juice, egg yolks, garlic, vinegar, mustard, salt and pepper until completely smooth. With the motor running, slowly drizzle in both oils until the mixture has thickened and emulsified. Add the cheese and pulse to combine.
To make the salad: Heat the oven to 350 degrees. 

Place walnuts on a baking sheet and toast in the oven until fragrant, 6 to 8 minutes. Let cool to room temperature.
In a large bowl, toss the Brussels sprouts and toasted walnuts with 1/2 cup of the dressing. Add more dressing if needed to fully coat the salad. Add the cheese and toss to combine. Serve topped with additional cheese. 

About the recipe

Serving Brussels sprouts raw and “dressed” can act as either a side dish or a salad course. A dressing made with 100 percent extra virgin olive oil would have too strong of an olive flavor, so we’re cutting it with neutral vegetable oil.