1 pound Brussels sprouts
1/2 cup toasted hazelnuts or walnuts
3 tablespoons finely grated Pecorino Romano cheese
1 lemon (zest and juice)
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Thinly slice leaves of Brussels sprouts into a medium bowl with a mandolin (a food processor slicing blade works well too). Add nuts and grated cheese. Finely grate lemon rind into bowl; halve lemon, and squeeze juice into bowl. Drizzle with olive oil. Season with salt and pepper, and toss to combine. You can make the salad up to 20 minutes in advance.