Shaved Brussels Sprout Salad with Hazelnuts, Broiled Lemon, and Pecorino

Shaved Brussels Sprout Salad with Hazelnuts, Broiled Lemon, and Pecorino is a delightful and refreshing dish. Here’s a step-by-step recipe for you:


For the Salad
– 1 pound Brussels sprouts, trimmed
– 1/2 cup hazelnuts, toasted and chopped
– 1/4 cup Pecorino Romano cheese, grated
– Salt and freshly ground black pepper, to taste

For the Dressing
– 1 lemon, cut in half
– 3 tablespoons extra-virgin olive oil
– 1 clove garlic, minced
– 1 teaspoon honey (or maple syrup for a vegan option)
– Salt and freshly ground black pepper, to taste


Preheat your oven’s broiler on high. Place a rack in the top third of your oven.- Cut the lemon in half and place the halves cut-side up on a baking sheet lined with aluminium foil.

Place the baking sheet with the lemon halves under the broiler for about 5-7 minutes or until the lemon halves are charred and slightly caramelized. Keep an eye on them to prevent burning. Remove from the oven and let them cool.

While the lemon is broiling, prepare the Brussels sprouts. Trim the ends and any tough outer leaves, then thinly slice them using a sharp knife or a mandoline. Place the shaved Brussels sprouts in a large mixing bowl.

In a small bowl, squeeze the juice from the broiled lemon halves. Add olive oil, minced garlic, honey (or maple syrup), salt, and black pepper. Whisk everything together until well combined.

Pour the dressing over the shaved Brussels sprouts in the mixing bowl. Toss the salad until the Brussels sprouts are well-coated with the dressing.

Sprinkle the toasted and chopped hazelnuts over the salad and toss them in. Then, grate the Pecorino Romano cheese over the top of the salad.

-Season the salad with additional salt and black pepper, if needed. Taste and adjust the seasoning to your preference.
-Serve the Shaved Brussels Sprout Salad immediately, garnished with extra Pecorino Romano and hazelnuts if desired.

This Shaved Brussels Sprout Salad is a perfect balance of flavors and textures. The broiled lemon adds a unique twist to the dressing, and the combination of crunchy Brussels sprouts, toasted hazelnuts, and savory Pecorino Romano cheese creates a memorable salad experience. Enjoy!

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