Andi here....Toast walnuts in a small, non stick pan on low heat until you can start smelling the oils (about 5-7 minutes). Grate as much or little pecorino cheese as you like. Use a slicer or cut the brussel sprouts lengthwise. Coat the sprouts in a little olive oil and put under the broiler for about 5 minutes just to warm the leaves. In a bowl toss all ingredients together and sprinkle with truffle salt and fresh ground pepper.
Presentation-wise, this salad looks really nice. Green, delicate ingredients with a contrast of textures-lots of crunch. Taste-wise, it's rich. The cheese, truffle salt and pepper give sharpness and bite while the toasted walnuts round everything out, making it quite filling. The truffle salt also makes the salad much richer smelling and tasting. Like butter, truffles give anything much more "ooo" and "aahhh" but unlike butter, truffles have to be used sparingly, otherwise they can be a bit nauseating. I would serve this as a side dish with a light fish main. Grilled branzino with lemon perhaps. Or grilled swordfish, a meatier fish.
*Key Ingredient: toasted walnuts and truffle salt*
I love truffle salt. Could eat it for lunch if I had my way. The toasted walnuts are also really nice in this mix. They add so much fullness (can't think of another word) and they're really really healthy.
You can find truffle salt at Williams-Sonoma and Sur La Table.
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