Shaved Brussels Sprouts With Pecorino and Walnuts

• 24 brussels sprouts
• 1/2 cup raw walnut halves
• 1/4 cup fork-crumbled pecorino Romano
• 2 tablespoons extra-virgin olive oil, plus more as needed
• Kosher salt, to taste

1. Trim bottoms of brussels sprouts and discard any discolored or loose outer leaves.
2. Using a mandoline, the slicing attachment on a food processor or a very sharp knife, shave sprouts into the thinnest of slices.
3. In a large bowl, combine shaved sprouts with the other ingredients, mixing roughly by hand so that the greens begin to wilt a little.
4. Season to taste with salt and add a little more olive oil if necessary, either for your taste or because the sprouts were large.

brussels sprouts, raw walnut halves, forkcrumbled pecorino romano, extravirgin olive oil, kosher salt

Taken from cooking.nytimes.com/recipes/1016593 (may not work)