If you are a fan of Brussels sprouts roasted and crispy, you will love them shredded and raw. This slaw-like salad is so good and hearty it can serve as an entrée, or of course as a starter or side. The lemony bright sprouts are balanced perfectly by the creamy sheep’s-milk cheese and the tangy crunch of pomegranate seeds. Walnuts and walnut oil add richness, but feel free to use hazelnut oil and hazelnuts, or more olive oil if that’s what you have on hand. You can also swap Pecorino or parmesan for the Manchego. This is one for the fall and winter rotation.
- Yield: 6 Servings
- 2 tablespoons white wine vinegar
- 1 teaspoon freshly grated lemon zest, plus extra for garnish
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- Fine sea salt
- Freshly ground black pepper
- 1 pound Brussels sprouts, trimmed and finely sliced
- 1 to 2 tablespoons walnut oil
- 2 tablespoons extra-virgin olive oil
- ½ to ¾ cup pomegranate seeds (from 1 medium pomegranate; see Note)
- ¾ cup toasted walnuts, coarsely chopped
- 0.66 cup freshly grated Manchego cheese (about 2 ounces)
- 1. Whisk together the vinegar, lemon zest, lemon juice, Dijon mustard, ¾ teaspoon of salt, and several grinds of pepper in a large bowl. Add the sprouts and toss well to combine and coat the sprouts. Let stand to marinate, 5 minutes.
- 2. Drizzle in 1 tablespoon of the walnut oil and the 2 tablespoons of olive oil and toss well to combine. Add the pomegranate seeds, walnuts, and all but about ¼ cup of the Manchego. Toss well and adjust salt and pepper and the walnut oil to taste. Transfer to a serving bowl or individual shallow bowls and top with the remaining Manchego, and sprinkle with more lemon zest if you wish.