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Shaved Brussels Sprouts Salad with Pecorino Romano and Walnuts

From the recipe box Marissa’s recipes by Marissa Lippert

Serves

Ingredients

Salad

	12 to 16	Brussels sprouts, rinsed and outer leaves removed if needed
	¼	cup toasted walnuts, chopped
	⅓	cup shaved pecorino romano cheese

Dressing

	~	Juice of 1 fresh lemon
	3	Tbsp. extra-virgin olive oil
	¼ to ½	small garlic clove, minced (literally just a few teeny pieces to flavor the vinaigrette, but not overwhelm it)
	~	Salt and freshly ground pepper to taste

Steps

Using a mandoline slicer on the thinnest setting, shave the Brussels sprouts over a medium bowl — shave down to the stems and then discard the stems. Watch your fingers on the slicer! Toss in the walnuts and pecorino.
Mix together the lemon juice, olive oil, garlic, and salt and pepper. Drizzle over the salad, toss well, and serve.

This content is from the Marissa’s recipes collection.

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