- 2 lbs. Brussels sprouts
- 1 cup (3 1/2 oz.) walnuts, lightly toasted (bake at 350° F for 5-10 minutes)
- 1/4 cup sharp Pecorino cheese, grated or crumbled (optional)
- 1/4 – 1/2 cup fresh lemon juice
- 2 Tbsp. whole-grain mustard
- 1/4 – 1/2 cup olive oil
- Sea salt to taste
- Freshly ground black pepper to taste
- Trim off any old outer leaves and woody stem ends from the Brussels sprouts.
- To shred the sprouts, carefully slice the sprouts thin by hand with a knife.
- Place the shredded Brussels sprouts into a large bowl.
- Crumble the toasted walnuts by hand into the bowl of shredded Brussels sprouts.
- Add the Pecorino cheese to the bowl.
- In a smaller bowl, combine the mustard with the lemon juice (use more if you prefer a stronger, more acidic dressing).
- While whisking the mustard and lemon juice together, pour a thin, steady drizzle of the olive oil into the bowl until the dressing reaches the desired taste and consistency.
- Pour the dressing over the salad.
- Season with sea salt and pepper to taste.
- Toss and serve.
- Top with fresh cracked pepper and extra Pecorino cheese, if desired.
