When shopping for brussels sprouts for this appealing side dish, look for small ones that have a bright green color. Brown spots on the cut edge of the stem or yellowing of the leaves usually signifies older sprouts, which tend to have a more bitter flavor. Store brussels sprouts in the refrigerator in a paper bag.
- 1 lb. brussels sprouts
- 2 cups toasted walnut halves
- 1⁄3 cup grated pecorino, plus more for garnish
- 1⁄4 cup extra-virgin olive oil, plus more for garnish
- Juice of 1 lemon
- Kosher salt and coarsely ground black pepper
- Working over a large bowl, shave brussels sprouts into very thin slices on a mandoline, starting from each sprout’s top while holding it between thumb and forefinger by its stem. Discard stems.
- Add walnuts, pecorino, olive oil, lemon juice, and black pepper to taste. Depending on the saltiness of the cheese, season lightly with salt to taste.
- Toss with a spoon until just combined and divide salad between 4 bowls or small plates. Using a peeler, shave more pecorino over the top; drizzle with more olive oil and add more pepper to taste.