Shaved Brussels Sprouts Salad

_MG_7459Brussels sprouts were one of those vegetables I stayed away from as a kid because someone told me they were gross, and once I finally tried them as a teenager, made me kick myself for missing out all those years. _MG_7469We eat them all the time in the winter, usually simply roasted with olive oil and salt and pepper until they are super crispy, but when I came across this salad from one of my favorite little restaurants in NYC, I knew I had to give it a try. I made do with what I had, but since you only need a few ingredients, the salad comes together in minutes and is a study in simplicity. It goes perfectly with roast chicken or short ribs, and makes a great alternative to traditional winter roasted vegetables. _MG_7465

Shaved Brussels Sprouts Salad (adapted from the New York Times)

24 brussels sprouts

½ cup raw walnut halves (I only had almonds, so I used that instead)

¼ cup fork-crumbled parmiggiano reggiano

2 tablespoons extra-virgin olive oil, plus more as needed

Juice of 1/2 lemon, or more to taste

Kosher salt, to taste

Trim bottoms of brussels sprouts and discard any discolored or loose outer leaves. Using a mandoline, the slicing attachment on a food processor or a very sharp knife, shave sprouts into the thinnest of slices.

In a large bowl, combine shaved sprouts with the other ingredients, mixing roughly by hand so that the greens begin to wilt a little. Season to taste with salt and add a little more olive oil and lemon juice if necessary.