Brussels Sprouts Salad A La M. Wells

• 1/4 pound brussels sprouts, trimmed and shaved on a mandoline
• 1 cup finely chopped baby arugula
• 1 celery rib, trimmed and finely diced (1/8-inch dice)
• 4 slices speck, cut into slivers
• 1/4 cup dried cranberries, roughly chopped
• 1/3 cup walnuts, finely chopped
• 1/4 cup finely grated pecorino Romano cheese
• Salt and coarsely ground black pepper
• 2 tablespoons olive oil
• Pinch piment d'espelette, or to taste
• Half a lemon, to taste

1. In a large mixing bowl, combine the brussels sprouts, arugula, celery, speck, cranberries, walnuts, and cheese. Season with salt and pepper. Pour in the olive oil and add the piment d'espelette. Squeeze on about 1 tablespoon lemon juice. Gently fold the salad together, over and over, until it is fully blended. Taste and adjust seasoning.

brussels sprouts, baby arugula, celery, speck, cranberries, walnuts, romano cheese, salt, olive oil, piment despelette, lemon

Taken from food52.com/recipes/8647-brussels-sprouts-salad-a-la-m-wells (may not work)