There’s a decent chance you have some Brussels within reach, especially if it’s fall or winter. Here’s what you should do with them, which nobody will expect—a Frankies classic, the raw and shaved Brussels Sprouts salad with ricotta salata. This unexpected spin on the ingredient couldn’t be easier to pull off.
Ingredients
- 2 pints Brussels sprouts.
- 1/2 cup plus 1 tablespoon Frankies 457 Extra-Virgin Olive Oil.
- 1/2 cup freshly squeezed lemon juice.
- 1/2 teaspoon fine sea salt.
- 1/4 teaspoon freshly ground white pepper.
- 1 cup cubes of ricotta salata Black pepper
Step by step
- Discard any dark or limp leaves from the Brussels sprouts and trim off their bottoms. Cut the sprouts in half through the core and then slice them crosswise, taking time to slice them as thin as possible. Use a sharp knife, folks.
- Transfer the sprouts to a mixing bowl. You can shave them up to a couple of hours in advance and keep them covered in the fridge until ready to serve.
- Whisk together the olive oil, lemon juice, salt, and white pepper in a large, wide mixing bowl.
- Add the shredded sprouts to the bowl by the handful, tossing all the while. Once you’ve dressed the sprouts, portion them out into salad bowls, top each salad with 1/4 cup of the cheese, and serve. Offer black pepper from the grinder at the table.