Photo: Rinne Allen
This recipe will open your eyes to the wonderful side of a much-maligned vegetable. You won’t have to hide them in your napkin ever again.
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1 quart Brussels sprouts, thinly shaved by hand or on a small mandoline
1 cup roasted pecan halves, slightly broken up
1 cup shaved Pecorino Romano cheese (or Parmigiano-Reggiano)
1/2 cup pulled fresh flat-leaf parsley leaves, lightly chopped
Freshly ground black pepper
In a medium salad bowl, toss the Brussels sprouts, pecans, cheese, and parsley. Add the vinaigrette, toss, season, and plate.