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