Shaved Brussels Sprout Salad
- 1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
- 1 cup walnuts (3 1/2 oz), lightly toasted
- 2 tablespoons finely grated Pecorino Romano, or to taste
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.