Recipes

Michael Symon’s Shaved Brussels Sprouts with Pecorino

by Rachael Ray Show Staff 9:00 AM, November 12, 2015

Aired November 12, 2015

Ingredients

2 tablespoons red wine vinegar
1/4 cup olive oil
4 cups thinly sliced Brussels sprouts (from 3/4 pound)
1/2 cup walnut halves, finely chopped
1/2 cup thinly sliced scallions, white and green parts
1 cup freshly grated Pecorino cheese
2 tablespoons roughly chopped fresh dill
Kosher salt and freshly ground black pepper
 

Preparation

In a large bowl, whisk together the vinegar and olive oil. Add the Brussels sprouts, walnuts, scallions, pecorino and dill. Season with salt and pepper, and toss to combine. Taste and adjust the seasoning, adding salt and pepper as needed. Serve.

From Chef Michael Symon’s 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners

“When you get tired of all those roasted Brussels sprouts with bacon recipes (yeah, like that will happen!), try making this dish for a change of pace. It’s one of those sum-is greater-than-its-parts foods, I promise. Something amazing happens when you combine shaved sprouts, crunchy walnuts, and a fistful of good grated cheese. Serve it with everything from glazed ham to roast beef.”