Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino

By devogirl

Adapted from Jonathan Waxman

Ingredients

• 1 1/2 lb Brussels sprouts
• 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
• Special equipment: an adjustable-blade slicer or food processor

Details

Servings 6
Preparation time 25mins
Cooking time 35mins
Adapted from epicurious.com

Preparation

Step 1

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.

Cooks' notes:
- Walnuts can be toasted 1 day ahead and kept in an airtight container at room temperature.
- Brussels sprouts can be sliced 3 hours ahead and chilled, covered. Toss with remaining ingredients just before serving.