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: an adjustable-blade slicer

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Instructions

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.