Brussels sprouts are the new kale. Pecorino is the new Parmesan.
And this is quickly going to become your new favorite salad.
This salad was inspired by a similar dish at a new neighborhood restaurant called Rolf & Daughters. Their menu is filled with incredibly unique dishes, including one of the best plates of pasta I’ve had outside of Italy (don’t worry, we’re trying to recreate that, too!) Although, Taylor hesitates to make the same claim if only because of the portion size. They are indeed Lindsay-sized. Meaning, not enough for Taylor and his bottomless stomach. He’s made a running joke out of it, exclaiming that he’s been “Rolfed” whenever he feels gastronomically shortchanged.
Anyway, size notwithstanding, Rolf’s Brussels arrive in a mountain of thin shreds, piled even higher with Pecorino cheese. The tart apple mingles with the salty cheese and the paper thin sprouts lightly dressed in a simple concoction of cider vinegar, honey, and oil. The original salad includes toasted hazelnuts too, although we opted to omit them in our version.
The key to avoiding the typical Brussels bitterness is to slice them as thinly as possible. You can use a mandolin, although I don’t think they were designed for such odd shaped vegetables. A super sharp knife works best, just remember, you are shaving it, not slicing it. That’s how thin I’m talking here. Also, let the sprouts marinate for a while in the dressing, at least 15 minutes but 30 minutes or an hour would be better, bitter better better not be bitter. Or something.
Shaved Brussels Sprout Salad with Apples and Pecorino
3 tablespoons cider vinegar
2 tablespoons honey
1/4 cup olive oil
salt and freshly ground black pepper, to taste
1 Granny Smith apple or other tart, green apple
16 ounces Brussels sprouts
3 ounces Pecorino Romano cheese, finely grated (about 1 cup)
To prepare dressing, whisk together cider vinegar and honey. Drizzle in olive oil and whisk until combined. Season to taste with salt and pepper.
Core apple and cut into small cubes or matchsticks. Place in a small bowl and toss with 1 tablespoon of dressing to prevent the apples from browning.
Trim ends of Brussels sprouts and remove any outer damaged leaves and discard. Using a mandoline slicer or a very sharp knife, slice sprouts as thinly as possible (I’m talking like 1/16 of a inch). Discard ends and any large core pieces or chunks. Place shaved sprouts in a large bowl. Toss with apples and remaining dressing. Set aside and let sit for at least 15 minutes or more.
Divide salad among serving dishes, and top with a healthy sprinkling of grated Pecorino.
Did you make this recipe?
Let us know what you think!
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I’ve made this salad several times and everyone has enjoyed it. I even have one relative who asks at every family function if I made the Brussels sprout salad.
Loved this salad! It makes a ton! My only change was to reduce tha amount of cheese and add toasted pine nuts on top. Definitely will make again.
I love brussel sprouts. I love Granny Smith apples . I tried this recipe as published. It was awful.. I thought I’d done something wrong so I made it again. No change. So I made it with rice vinegar in the dressing and I also tried it with balsamic vinegar in the dressing. It must be an acquired taste. Ate a few bites with each batch and tossed the rest each time.
Just ate this last night at said Rolf & Daughters. Found your recipe because today I had to search for a brussels sprout salad copy cat. Cannot live the rest of my life without it. “I’ve been Rolfed”. hahaha Perfect!
Just made this with some turmeric honey and added pecans. Delightful! Thanks
This is the perfect fall recipe. I’m in love!
This (plus lemon juice in the dressing, and the omitted hazelnuts) is the exact salad on a New Orleans restaurant (Sylvain’s) menu! Pretty sneaky, Rolf.
I was just at Rolf and Daughters a couple weekends ago during my visit to Nashville, what an amazing restaurant! I had some of the best pasta I’ve ever had as well. This recipe looks awesome, definitely going to try it tonight!!
love the salad – I shared it on my blog!
LOVE THIS! When you say it’s important to “shave” the sprout and not “slice” them – what is the difference? I can’t wrap my head around it. Thanks!
Super thin! :)
I’ve made an apple-cabbage-carrot coleslaw before with a similar dressing and it was so deliciously light! This looks so scrumptious, Lindsay. Extra Romano for me, please!
I love how simple and elegant this is. Pinned!!
Super happy to have another great recipe for brussels sprouts! I typically roast them, often with onions and garlic, but nice to have another alternative!
Made this on Friday with an addition of sweetened dried cranberries…mmm! Let me just say I had about two servings by myself and I scarfed the rest down on Saturday. So, sooo good.
I have become a new fan of Brussels sprouts…will be making this soon and will let you know how we like it.
This recipe looks amazing! I love the idea of adding apples! We’ll have to try it soon.
I love all things brussels. Swoon.
I agree, Pecorino is beating down on the Parm, much more salty and a lot more bite. Great salad!!
This might make me actually enjoy brussels sprouts :)
I love brussel sprouts :) and the way you used them looks so tasty and fresh!
I love Brussels sprouts any way but this may be my fave! These salads are so yummy! I had one with grated egg and pine nuts added before – it was killer!
This parmesan on a top had to create an explosion of flavor. This is one of the reasons I like italian food, I always feel like I can add as much parmesan as I want ;)
This salad seems so perfect for spring! I ‘m in love with all the ingredients that make up this beautiful dish.
I’m a recent sprouts convert. I’ll have to practice my knife skills and give this a go!
I never ate brussels sprouts growing up but I absolutely love them. This looks amazing!
a) LOVE the new prop! :)
b) we’re finally heading to R+D on Dining Out for Life night, so I’ll be ordering that brussels sprout salad. but I’ll probably have to make yours first because it looks so very delicious!
Amazing! I had a similar salad at Eataly here in New York, and have been trying to recreate it ever since.
Our server claimed it’s only brussels, olive oil, parmesan and salt/pepper- but I’ve never been able to make it quite the same way.
I’ll have to try this recipe now- love the apples!
Beautiful salad. I am not sure about the raw Brussels sprouts but I have seen so many salads at this point I must try it. Brussels sprouts are one of my favorites veggies, I just always have them roasted.
Wow! That’s an interesting flavour combo! I’m looking forward to try it! Not a fan of Brussels Sprouts but this salad looks very good!
This sounds really great! I make a similar one with toasted walnuts and a dijon dressing. Its so addicting. I love the idea to add apples for a bit of sweetness. Cheers.
This is beautiful! I LOVE brussels sprout, I actually just a a whole plate for dinner!
Beautiful salad!! I want it for every meal :)
I agree with Averie, I want that wood board too!! And this salad looks pretty awesome. I make a similar salad with spiced pecans.
This looks totally doable and really yummy!
This is awesome. I love brussels and I love ACV and really tangy dressings with a bit of honey. And the apples. All that crunch & texture. Perfect.
And I am coveting that wood board. I want it!
It’s actually the bottom of an old strawberry crate, isn’t it great? Found it at the flea market last month. I have to resist using it for EVERY single photo from now on. :)
Hi love both of them so, great combination!!
Lovely recipe Lindsay!
I love Brussels sprouts–this salad is so light and springy. I love the tart granny smith apple–I bet it tastes awesome in this salad.
I love brussel sprouts every which way – I don’t think it ever would have occurred to me to shave them. Fabulous! And then with the apples, honey and cheese…yummy! I’m looking forward to trying this. I think I’ll throw in a few toasted chopped walnuts as well for another flavor and texture dimension. Thanks for sharing!
A delicious dish with natural and fresh ingredients. Perfect for spring days
Brussels Sprouts really have become the latest foodie fad, which totally caught me off guard. But when people go and make salads like these, I can totally see how that would happen! Guess I better get into this fad!
I love this… looks awesome
I just made this for lunch! DELICIOUS! My husband and I actually live in the same building as Rolf & Daughters and have been meaning to try it out! And after hearing about the amazing plate of pasta, we’ll probably be going there very soon!
This salad sounds great! I love the combination of salty cheese and crunchy sprouts. :)
I love how simple the ingredients are! I always roast my brussel sprouts and eat them halved. I love them, but it’s great to try them different ways. Definitely giving this salad a whirl!
i love shaved brussels sprouts…looking forward to this being my new favorite salad :-)
Brussels sprouts and cheese are so fabulous together. Love, love, love, this salad!
I’ve been SO disenchanted with salads lately. I don’t know why, I just cannot get into them anymore. This is great though, awesome flavors!
I’m in love with brussels sprouts! I normally roast them, so I need to do a salad with them like this. I’ve had one before at Bottega and loved it!
I’ve had shaved brussel salad on my to-do list for a while! We had a Caesar style at a restaurant in Hollywood and I fell in love with the texture! Love this!
This looks absolutely perfect! Yay for Pecorino – I have been putting it on everything lately!!
I love Brussels sprouts, but have to moderate how often I bring it home, as my beloved husband doesn’t quite share the love :-)
this salad seems perfect to me, and I bet it would also be wonderful with cabbage, sliced paper thin
I am pinning this baby for sure!
Yum! This looks amazing.
I recently became a brussels sprouts convert so I am all obsessed with them these days. After making a batch of Caramelized Brussels Sprouts I can’t get enough of them, so I am loving your fresh take!!
Gorgeous, Lindsay. The apples are a great addition!
what an interesting and lovely dish! and anything with a cup of pecorino sounds good in my book :)