Brussels Sprouts seem to be one of those vegetables that you either love or hate, but honestly, when prepared correctly, they’re absolutely delicious. There are numerous ways to fix them – steam, roast, bake – but this recipe uses a raw preparation and a si…
What you'll need
Ingredients
3 tablespoons lemon juice
2 tablespoons Dijon mustard
½ teaspoon honey
½ teaspoon grated lemon zest
1 small shallot, minced
1 garlic clove, minced
½ teaspoon sea salt
Salt and pepper
6 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
3 ounces Pecorino Romano cheese, shredded (1 cup)
1 cup toasted walnuts, chopped
The method
Directions
01
Whisk lemon juice, mustard, honey, zest, shallot, garlic, and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss shredded Brussels sprouts with vinaigrette and let sit for at least 30 minutes or up to 2 hours.
02
Fold in the Pecorino cheese and toasted chopped walnuts. Season with salt and pepper. Serve.
A fresh twist on an old classic. This is one of the most popular summer dishes that I make. Everyone raves, but the key is not so much the recipe (which is simple and basic) but rather the availability of summer ripe peaches at their peak of freshness.
This is a fantastic summer dish which I first tried at Alan Jackson’s restaurant/marketplace Lemonade . The edamame are a great base for salads because of their bright, fresh flavor and watermelon radish add great color and crunch while the sesame ginger dr…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Shredded Brussels Sprouts Salad
Prep
Cook
Yield
Brussels Sprouts seem to be one of those vegetables that you either love or hate, but honestly, when prepared correctly, they’re absolutely delicious. There are numerous ways to fix them – steam, roast, bake – but this recipe uses a raw preparation and a si…
Ingredients
3 tablespoons lemon juice
2 tablespoons Dijon mustard
½ teaspoon honey
½ teaspoon grated lemon zest
1 small shallot, minced
1 garlic clove, minced
½ teaspoon sea salt
Salt and pepper
6 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
3 ounces Pecorino Romano cheese, shredded (1 cup)
1 cup toasted walnuts, chopped
Cook Like James · The method
Directions
1
Whisk lemon juice, mustard, honey, zest, shallot, garlic, and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss shredded Brussels sprouts with vinaigrette and let sit for at least 30 minutes or up to 2 hours.
2
Fold in the Pecorino cheese and toasted chopped walnuts. Season with salt and pepper. Serve.
Cook Like James
Shredded Brussels Sprouts Salad
Prep
Cook
Yield
Brussels Sprouts seem to be one of those vegetables that you either love or hate, but honestly, when prepared correctly, they’re absolutely delicious. There are numerous ways to fix them – steam, roast, bake – but this recipe uses a raw preparation and a si…
Ingredients
3 tablespoons lemon juice
2 tablespoons Dijon mustard
½ teaspoon honey
½ teaspoon grated lemon zest
1 small shallot, minced
1 garlic clove, minced
½ teaspoon sea salt
Salt and pepper
6 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed, halved, and sliced very thin
3 ounces Pecorino Romano cheese, shredded (1 cup)
1 cup toasted walnuts, chopped
Directions
1
Whisk lemon juice, mustard, honey, zest, shallot, garlic, and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss shredded Brussels sprouts with vinaigrette and let sit for at least 30 minutes or up to 2 hours.
2
Fold in the Pecorino cheese and toasted chopped walnuts. Season with salt and pepper. Serve.
