Chef Jonathan Waxman taught me how to make this fall salad many years ago. Riff with the ingredients to find the flavor balance you prefer.
Category: Side Dish
Cuisine: not set
1 pound Brussels sprouts
1/2 cup toasted walnuts
3 tablespoons finely grated pecorino Romano cheese
1 lemon
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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