Active Time

　　25 min

　　Total Time

　　35 min

　　Brussels sprouts, sliced very thin, result in an unbelievably delicate slaw. If you have a really sharp knife and good skills, you could slice the Brussels sprouts by hand, but it's much easier to use an adjustable-blade slicer. Since walnuts are fresh and in season, Waxman uses just-shelled ones in this salad. Pecorino Romano varies in saltiness; you may want to add a little more than we call for here.

Ingredients

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

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

　　2 tablespoons finely grated Pecorino Romano, or to taste

　　1/4 cup olive oil

　　3 tablespoons fresh lemon juice

Special Equipment

Step 1

Step 2

　　Cooks' notes:

　　· Walnuts can be toasted 1 day ahead and kept in an airtight container at room temperature. · Brussels sprouts can be sliced 3 hours ahead and chilled, covered. Toss with remaining ingredients just before serving.