It seems that everyone is coming up with recipes using brussel sprouts.  Those odorous, soggy, little balls of yuck are being transformed into wonderful dishes…Go figure!  This is a very simple salad, but delicious! It is from The New York Times, by Sam Sifton. The New York Times has a new cooking app and it is great!  Highly recommend it. It is free.

Ingredients:

1. 24 brussel sprouts
2. ½ cup raw walnuts, chopped
3. ¼ cup grated pecorino Romano
4. 2 tablespoons extra-virgin olive oil
5. Salt & pepper to taste

1.  Trim the bottoms of the brussels sprouts and discard any discolored or loose outer leaves. Using a mandolin or the slicing attachment on a food processor, shave sprouts into the thinnest possible slices.
2. In a large bowl, combine shaved sprouts with the other ingredients, and mix. Season with salt and pepper.
3. Allow to wilt for a few minutes before serving.