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Shaved Brussels Sprouts Salad with Pecorino and Almonds 

Photo by  Maren Ellingboe

Recipe and photo by Maren Ellingboe!

Just in time for St Patrick’s Day, we’ve got a healthy, green salad that proves that Brussels sprouts aren’t only for roasting—they’re equally delicious when thinly sliced and served raw. Tossed with a lemony dressing and topped with crunchy almonds and salty pecorino cheese, this salad makes a delicious side dish to a roast chicken or salmon. Bonus: it keeps well in the fridge, so you can toss the salad up to a day ahead of time.


  • 1 shallot*, peeled & chopped

  • ¼ c lemon juice*

  • ¼ c olive oil*

  • 1 Tbsp whole grain mustard*

  • ½ tsp kosher salt, plus more to taste

  • ½ tsp ground pepper

  • ½ c almonds*

  • 1 ½ lbs. Brussels sprouts*

  • ½ c shaved pecorino cheese

*Ingredient available to add to your Imperfect box 


  1. To make dressing, combine shallot, lemon juice, olive oil, mustard, ½ tsp salt and pepper in a small jar. Whisk or shake to combine, then set aside until ready to use.

  2. Heat a cast iron skillet over medium heat. Add almonds and toast until browned and fragrant, about 5 minutes. Shake the pan occasionally so they don’t burn. Let cool and roughly chop.

  3. Trim ends from Brussels sprouts. Using a mandolin or a very sharp knife, thinly slice Brussels sprouts lengthwise. Add sprouts to a large bowl and season with salt.

  4. Toss sprouts with half of the dressing, adding more as desired. Top with almonds and shaved pecorino.

Recipe Notes and Variations

This dressing also goes well with other hearty greens! Try it with shredded lacinato kale or red cabbage.