One of my favorite restaurants in Houston is Dolce Vita. The great food, cocktails, small samplings and atmosphere – think New York bistro, with a bit more room – make this a must with girl friends each time I go home!
One of the items I always order is the Shaved Brussel Sprout Salad. Now, like most of you, my mom would always try to get me to eat brussel sprouts. I would want nothing to do with them and unfortunately, no dog to sneak the food to. Thankfully, the steamed version of days past have been replaced with grilling, shaving and fully seasoning this bite size vegetable.
- 1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
- 1 cup walnuts (3 1/2 oz), lightly toasted
- 2 tablespoons finely grated Pecorino Romano, or to taste
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
Special equipment: an adjustable-blade slicer
Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.
Cooks’ notes:· Walnuts can be toasted 1 day ahead and kept in an airtight container at room temperature. · Brussels sprouts can be sliced 3 hours ahead and chilled, covered. Toss with remaining ingredients just before serving.