Brussle sprouts salad with tuna and hazelnuts and pecorino

Inspired Joshua mcfadden

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Trim the ends off the Brussels sprouts if they look dry. Cut each sprout in half lengthwise through the core, then cut in half.

Step 2

Place the cut side down, on a cutting board. Using a very sharp knife, slice the Brussels sprouts into the thinnest ribbons you can manage, cutting from the core to the top. Alternatively, use a mandoline, for a fine, feathery shave. Don’t worry about making all the slices the same thickness, but do try to get them thin as can be, whichever method you use.

Step 3

Chop the anchovies very fine and smear them into a paste.Chop the smashed garlic as fine as you can, and add to the anchovy paste. Put this in a smaller bowl, and drizzle with olive oil. Squeeze half a lemon over the mixture and set aside.

Step 4

Chop the anchovies very fine and smear them into a paste.Chop the smashed garlic as fine as you can, and add to the anchovy paste. Put this in a smaller bowl, and drizzle with olive oil. Squeeze half a lemon over the mixture and set aside.