What Makes This Recipe So Good
This is a cacio e pepe-style Brussels sprouts salad, so there’s a ton of intense flavor, all from a few simple ingredients. Cacio e pepe (meaning “cheese and pepper”) is a traditional Italian pasta dish of spaghetti tossed in olive oil, black pepper, and Pecorino Romano cheese to form a creamy sauce. You won’t get the creamy sauce here since you won’t have the heat of the pasta, but you will have all those amazing flavors.The parmesan cheese blends beautifully with the slightly bitter Brussels sprouts, and the bright lemon juice really ties everything together. This is really nice for a holiday meal because it feels a little indulgent (but also healthy), and it’s a great way to mix things up a little.Brussels sprouts salad keeps really well because the Brussels sprouts don’t wilt or get soggy, so it’s perfect for making ahead of time. Throw it together early in the day and chill it until dinner, or meal prep it on Sunday for an easy dinner side during the week. We LOVE having a big bowl on hand in the fridge. It’s easy enough to make last minute, too, though.
Key Ingredients
Brussels Sprouts – Obvious, I know. You can buy Brussels sprouts already shaved, or you can shave them yourself – whatever you prefer! If you’re shaving your own Brussels sprouts for this salad, use a very sharp knife. Cut away the stem end, then, in vertical motions, cut down the sprouts as thinly as possible. You could use a mandoline for this, but Brussels sprouts are pretty small, so it’s kind of dangerous. A food processor with a shredding blade would work, too.Grated Parmesan – I much prefer using freshly grated parmesan here, rather than the store-bought pre-grated version. Grating your own is SUPER easy. Just use a microplane grater (you’ll need one to zest the lemon anyway!) and a wedge of decent-quality parmesan cheese. You’ll have freshly grated parm in no time!
Chef’s Tips
The really great thing about this salad recipe is that you can put just about anything you like in it and it will be amazing. Not feeling very cacio e pepe today? Try apples, pumpkin seeds, and a maple vinaigrette. If Brussels sprouts salad will have a spot on your Thanksgiving table, consider adding some dried cranberries and chopped pecans for a seasonal touch. The sweetness of the cranberries goes really well with the rich cheese and raw Brussels. You could also use shredded broccoli or cabbage instead of or mixed in with the shaved Brussels sprouts. If you really hate raw Brussels sprouts, you can make this with sautéed Brussels instead, but I’m begging you to try it at least once this way first! If you decide to sauté shaved Brussels, it’s imperative that you don’t overcook them. Sauté them in a little olive oil until they’re just soft, maybe 5 minutes or so.Before serving the salad, let it sit at room temperature for 10-ish minutes, then taste it and adjust the seasonings if needed. Letting it sit helps the sprouts to soften a little but it also gives the flavors in the dressing a chance to really blossom.
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