SHAVED BRUSSELS SPROUT SALAD WITH FRESH WALNUTS AND PECORINO

Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino image

Yield makes 6 servings

Number Of Ingredients 6

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1 1/2 pounds Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stem ends left intact
1 cup walnuts, lightly toasted (3 1/2 ounces)
2 tablespoons finely grated pecorino romano, or to taste
1/4 cup olive oil
3 tablespoons fresh lemon juice
Special equipment: Adjustable-blade slicer (mandoline)

Steps:

Holding each Brussels sprout by its stem end, cut into very thin slices; discard the stem ends. Toss in a bowl to separate the layers.
Lightly crush the walnuts with your hands and add to the sprouts along with the cheese, oil, and lemon juice, then toss to combine. Season with pepper.
do ahead
The WALNUTS can be toasted 1 day ahead and kept in an airtight container at room temperature.
The BRUSSELS SPROUTS can be sliced 3 hours ahead and chilled, covered. Toss with remaining ingredients just before serving.