STARTER: SHAVED BRUSSELS SPROUTS SALAD WITH PECORINO AND TOASTED ALMONDS
PG tested
This raw vegetable salad is ridiculously addictive, even if you’re convinced you hate Brussels sprouts.
1 cup whole almonds with skins
1 tablespoon extra-virgin olive oil, plus more to taste
4 teaspoons kosher salt, plus more to taste, divided 4 pounds Brussels sprouts 1 cup thinly sliced fresh mint leaves
2 tablespoon fresh lemon juice, plus more for squeezing on the finished salad
¼ cup plus 2 tablespoons extra-virgin olive oil
Wedge of pecorino Romano or ParmigianoReggiano for grating
Freshly ground black pepper
Adjust oven rack to middle position and preheat oven to 325 degrees.
Spread almonds on baking sheet and toast in oven for 12 to 15 minutes, until they are fragrant and brown, shaking the pan occasionally so nuts brown evenly. Remove almonds from oven and set aside to cool. Drizzle with olive oil, sprinkle with 2 teaspoons salt and toss to coat. Coarsely chop nuts and set aside.
Remove and discard outer leaves from Brussels sprouts. Holding sprouts by the root end, shave as thinly as possible on a mandoline, until you reach the part you’re holding; discard. Repeat with remaining sprouts.
Place shaved Brussels sprouts and mint in a large bowl. Drizzle with lemon juice, sprinkle with remaining 2 teaspoons salt, and toss to coat. Drizzle olive oil over salad, toss and gently massage the oil to coat the leaves. Check for seasoning, adding more salt and oil to taste.
To serve, grate a thin layer of cheese to cover the surface of a large rimmed platter or shallow serving dish. Mound salad on top of cheese and gently flatten the mound to make an even circle. Grate a thin layer of cheese over the salad and scatter the toasted nuts over the cheese. Drizzle a few drops of lemon juice and grind several turns of pepper over the salad. Serve with a big spoon and the cheese and grater on the side for guests to grate more cheese over their own servings.
Serves 6 to 8.
— “Mozza at Home” by Nancy Silverton with Carolynn Carreno ( Knopf; October 2016; $35)
(Published 2016)