SHAVED BRUSSELS SPROUTS, PINE NUTS, AND GREEN OLIVES

True story: I once got a slew of hateful comments on Instagram because I posted a photo of my son making this salad. Apparently, the fact that I let my then eleven-year-old use a mandoline was grounds for calling child protective services! But a mandoline is a necessary tool if you want to achieve the feathery, delicate sprout slivers that this salad requires. Okay, yes, the blade is sharp, but if Jivan can handle one, so can you! Be precise, watch what you’re doing, and you’ll be fine. And if you can find them, use larger sprouts to minimize the work. This is a super-easy fall salad that is both healthy and ridiculously delish. And there’s no such thing as too much lemon here—the salt, acid, and cheese make the sprouts shine.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make the dressing: Grate the zest from 1 lemon; squeeze ⅓ cup (75 ml) juice from both lemons. In a small bowl, whisk together the lemon zest, juice, and oil.

Step 2

Season with salt and pepper.

Step 3

Make the salad: Using a mandoline, very thinly slice the Brussels sprouts into a large bowl. Add the olives and pecorino, reserving a handful of the cheese for garnish. Drizzle the salad with the lemon dressing; toss until the Brussels sprouts are evenly coated. Taste and adjust for seasoning.

Step 4

To serve, garnish with the pine nuts, remaining pecorino, and a sprinkle of Aleppo pepper, if desired. Finish with a sprinkle of flaky salt.

Step 5

swoon tip For beautifully golden, subtly glistening pine nuts, give them a light coating of olive oil and toast them in a pan over medium-low heat for about five minutes, stirring frequently.