• 6servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsC, E

Ingredients Jump to Instructions ↓

  1. 1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact

  2. 1 cup walnuts (3 1/2 oz), lightly toasted

  3. 2 tablespoons finely grated Pecorino Romano, or to taste

  4. 1/4 cup olive oil

  5. 3 tablespoons fresh lemon juice

  6. Special equipment: an adjustable-blade slicer

Instructions Jump to Ingredients ↑

  1. Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.

  2. 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.


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