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Wash and trim the baby brussel sprouts. Split in half and with a sharp knife, thinly slice the sprouts and place in a mixing bowl.
Pour the lemon juice over the sprouts then, toss the salad so the juice evenly coats the sprouts.
Then add the crushed walnuts, half the amount of shaved pecorino and seasoning.
Mix well and set aside for 5 minutes, allowing all the flavours to combine.
Then transfer to a serving dish and add the remaining pecorino on top.
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