serves 6
This is based on Andrew Feinberg of Franny’s original recipe. Like its cruciferous sister, the Raw Kale Salad (here), this can be made hours ahead and will just get better as it sits. If you think your friends might be a little put off by the image of raw Brussels sprouts, call this “Brussels sprout coleslaw with walnuts” and watch them fill their plates.
10 ounces Brussels sprouts, trimmed
Freshly squeezed juice of ½ lemon
Coarse sea salt or kosher salt and freshly ground black pepper, to taste
½ cup extra-virgin olive oil, plus more to taste
1 cup chopped toasted walnuts
¾ cup grated Manchego or young pecorino cheese (or even aged Gruyère)
1. In a food processor using the thinnest slicing disc, slice the Brussels sprouts (they will fall apart into shreds). Or, using a sharp knife, slice the sprouts as thinly as possible. Put the sprouts in a bowl and toss with the lemon juice and a generous pinch each of salt and pepper. Let rest for 5 minutes.
2. Add the olive oil and toss well. Add the walnuts and cheese and toss gently. Taste and adjust the seasonings. You can serve this immediately, but it gets better after an hour or so.