Shaved Brussels Sprout and Pecorino Salad

Author Johnna


  • 10 ounces shaved Brussels sprouts
  • 6 ounces Pecorino Romano cheese
  • 1/2 cup olive oil
  • 1/2 teaspoon white pepper (black may be used, I like the look of white in this recipe)


  1. In the bowl of food processor fitted with the "S" blade, pulse Brussels sprouts (either shaved or whole with the ends removed) until they look like this OR leave them larger if you prefer:
  2. Remove the sprouts from the bowl and place in a medium mixing bowl.
  3. Add the Pecorino Romano to the food processor and pulse until the cheese is crumbly. This is the texture I prefer:
  4. Remove the cheese from the food processor and add to the mixing bowl.
  5. To the mixing bowl, add white pepper and olive oil. Mix to combine.
  6. Can be eaten immediately or can be refrigerated for later. I like it best the next day when the flavors have melded together.