Name: Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino
Cook time: 25 min
Total time: 35 min
Yield: Makes 6 side-dish servings
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; an adjustable-blade slicer

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Shaved Brussels Sprout Salad with Fresh Walnuts and PecorinoJohn Kernick

Brussels sprouts, sliced very thin, result in an unbelievably delicate slaw. If you have a really sharp knife and good skills, you could slice the Brussels sprouts by hand, but it's much easier to use an adjustable-blade slicer. Since walnuts are fresh and in season, Waxman uses just-shelled ones in this salad. Pecorino Romano varies in saltiness; you may want to add a little more than we call for here.

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.

Recipe notes

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