I only ever use this as a guide. As other reviewers have noted this can be excellent with modifications to the dressing. I make a much more lemony dressing with salt preserved Meyer lemons, Meyer confit, rice vinegar, lemon zest, evoo, touch of honey salt pepper. Add extra pecorino to the salad as well. Then it’s delish and refreshing.
drositano
Los Gatos, California
11/8/2020
I added this to my recipe box years ago. I think I may have written a review then, but this oldie, but goodie, deserves a second look. Lovely as written (very light), and also with more cheese added as some recommend. Trust me. You'll love this combination of fresh sprouts, fresh lemon juice, good olive oil, walnuts and cheese.
marstudio
San Francisco, CA
12/25/2018
I really liked this salad but I added 3/4 cup cheese total. I also swapped the dressing for an old non appetite one I had, 3T walnut oil, 3T lemon juice, 4T orange juice and a teaspoon of honey. The walnut ratio was perfect to start with. With these modifications, this salad got rave reviews!
superhawkgi
San Jose, CA
11/25/2017
This...was tasty, sure, but it definitely needed something more. As reviewers recommended, I upped the flavors (walnut oil; more cheese and toasted walnuts; plenty of salt and pepper and fresh lemon juice), but we all still felt it was just kinda meh overall.
oakenspear
Sudbury, MA
11/13/2017
This is a bright tasting salad, perfect for any occasion.
Sylvia_in_Ottawa
O
10/30/2016
My in-laws ask me to bring this salad at each Christmas dinner.
drobeyns
Vancouver, Canada
12/17/2015
I prepared this recipe (with slight changes) as I'm planning to serve as the vegetable for Thanksgiving Day. If you are looking for a fresh healthy alternative vegetable with great taste and crunch, this is it. The next time, I will make the dressing ahead of time (almost like a caesar salad dressing with dijon mustard, lots of garlic, salt, pepper, parmesan, etc.), then blend with remaining ingredients. Very good all around--double the recipe as it's good eating the next day (if any left). Don't be afraid to add more lemon juice, parmesan, dijon, etc. Either way, it's simple, and good, and will be a great addition with the turkey, gravy, potatoes, and stuffing!
gracekellythecat
Wilmington, DE
11/10/2015
Have to say as written this is pretty bland. Only 2T of pecorino for 1.5 lbs of sprouts? I used about a cup of shredded cheese and the juice from one and a half lemons (meyer lemons, not as sour) and added 3T of Braggs, because it still needed salt. Also more olive oil.... I do love brussels sprout salads, but this one I won't be going back to.
soham
Santa Barbara, Ca
11/27/2014
I HATE Brussels sprouts. Whenever 'required' to eat them would gag on them. But this recipe was delicious! It is literally the first time I ate and enjoyed them.
LJBeck
Maine
11/30/2013
Great, different salad that I think always pleasantly surprises people who thought they didn't like brussels sprouts. I'm much more generous with the cheese and lemon juice, however.
Trent880
Dallas
4/12/2013
Once I played withthe proportions,this salad wasdelicious. I willmake it again andagain. I added morecheese and about 2xas many walnuts,plus a little garlicin the dressing.Don't forget ahealthy amount offreshly-groundpepper. Shreddingthe sprouts in thefood processor isdefinitely the wayto go.
Anonymous
Michigan
2/22/2013
Fantastic salad. The cheese and walnuts are the perfect additions. Loved it!
lisamich1
Alberta, Canada
11/7/2012
Very tasty. At first I thought it was bland, but then I just kept adding more Pecorino. In the end, I think I added too much, but it was tasty. I used walnuts instead of pecans, because that's what I had on hand. I brought some in to work for a coworker who likes Brussels sprouts and she said it was very good.
redcleo
Twin Cities, MN
9/7/2012
This recipe was voted best at our St. Patrick's Day Eve "greenfest."Really nice, light and tasty.A few thoughts:- the proportions seem a bit off. I would suggest 1.5 times as much dressing as called for, with an emphasis on the lemon juice, and at least 2x as much grated parmesan as called for, for texture and flavor- Needs lots of pepper and some saltFinally, I wish I had a big food processor, because having doubled the recipes it was a LOT of slicing to do (and my thumb was part of the slicing).Will definitely make again
dcisme
washington dc
3/16/2012
I loved this salad. I may have used more lemon juice and less olive oil than called for, because I eyeballed it, and I forgot to bother toasting the walnuts. It made for a delicious and super healthy lunch, paired with a half veggie sandwich that my boyfriend and I shared. And I have leftovers for tomorrow! Wee!
opusfish
Saint Louis
12/30/2011
