Brussels Sprout Salad with Toasted Walnuts and Pecorino

Serves6 (side dish)

Ingredients

• 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.

Chef’s 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.