RECIPE FORTY SIX: Sunday December 31st - shaved brussels sprouts

BACK STORY:
This was my recipe for Christmas but there was so much food I didn't make it. (Also the Brussels sprouts got frozen in Pepin and had to thaw out again.) So I used the ingredients tonight!

NOTES:
I mostly modified this recipe and just used it for the parts. The shaved brussels sprouts came in a bag. Toasted the walnuts in a big pan and cooled them while I cooked the brussel sprouts in a bit of water and then oil to fry them up. (Too much water - keep it for just a moment to soften the sprouts before frying.) Then I added the squeeze of lemon and walnut/cheese as toppings just like the recipe calls for. Delicious and I ate half the serving by myself!

STARS: 
3 out of 5. The shaved Brussels sprouts in the bag made the recipe very easy, but it wasn't particularly notable. A good side dish when the menu calls for lots of other flavorful things.

RECIPE:
https://www.epicurious.com/recipes/food/views/shaved-brussels-sprout-salad-with-fresh-walnuts-and-pecorino-232809

INGREDIENTS

1. • 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
2. Special Equipment
   • an adjustable-blade slicer

PREPARATION

1. 1. Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
   2. Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.