shaved brussels sprout salad w/ toasted walnuts and grana padano

I can't seem to let go of winter.  The first day of spring has come and gone.  But I can't let go.  I won't.

I will miss my beloved Brussels sprouts.  What a bad wrap they receive.  Yet, they are one of my favorites.

Sliced and sauteed with garlic and clarified butter.  Roasted with lard and sea salt.  Lightly steamed, shaved, and dressed with lemon juice.

One of my favorite restaurants that I had the pleasure of dining at during a recent trip to NYC prepared one of the best shaved Brussels sprout salads I have had.  This recipe is a desperate attempt at matching that experience.

Still, Gottino does it best.

Simple to prepare, yet elegant enough to serve at a dinner party or holiday feast, this salad is the perfect balance of bitter and pungent, salty and sweet.

I used grana padano, but pecorino would also do nicely.  If you are sans cheese, add 1 tsp sea salt to the dressing before tossing with the Brussels sprouts.

Enjoy it along side a steak with roasted potatoes.  Or alone, as I did.

shaved Brussels sprout salad w/ toasted walnuts and grana padano

serves 2

8-10 Brussels sprouts

1/3 cup walnuts, whole or chopped

shaved grana padano or pecorino

juice of 1 lemon

1 tbsp olive oil

Preheat the oven to 350 degrees Fahrenheit.

Steam the Brussels sprouts whole for 3 minutes.  Remove from pot to keep them from cooking any longer.  With a knife or food processor, slice/shave them thinly, discarding the knobby ends.  Place in a bowl.

Toast the walnuts for 3-5 minutes.  Mix the lemon juice and olive oil.

Toss the Brussels sprouts, toasted walnuts, dressing, and cheese until combined.