Where the Virgin Complements the Aged
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Raw Brussel Sprouts with Lemon, Anchovy, Walnuts & Pecorino

*this recipe was inspired by Joshua McFadden and Martha Holmberg and their cookbook; Six Seasons, A New Way With Vegetables  



  • 1/2 pound of Brussel sprouts, trimmed 
  • 4-5 anchovy fillets
  • 2 garlic cloves, smashed
  • 1/4 cup lightly toasted walnuts
  • 1/2 lemon
  • pecorino romano cheese for topping
  • salt & fresh black pepper 
  • extra virgin olive oil
  • meyer lemon olive oil


      1. Preheat your oven to 350 degrees. Spread nuts on a single layer baking sheet and roast for 5-10 minutes. Set aside to cool. 
      2. Use a sharp cutting knife to slice Brussels sprouts very thinly. (A mandolin works too if you have one.) 
      3. Chop the anchovies very fine and smear them into a paste. 
      4. Chop the garlic very fine and drizzle with a little bit of extra virgin olive oil. 
      5. Chop the walnuts into small pieces
      6. Squeeze the lemon half onto sprouts and toss to distribute. 
      7. Add the anchovy and garlic and toss well to distribute (massaging with  your hands works best!) 
      8. Drizzle Meyer lemon olive oil on top. 
      9. Season with salt and pepper. 

    Photos by Leslie Carvitto 

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