2 pounds of Brussels sprouts trimmed and thinly sliced or 8 cups of shredded Brussels sprouts
2 Tbsp olive oil
1 large lemon, zested and juiced
½ tsp salt
¼ tsp dried mustard powder
1 tsp ground black pepper
2 cloves of garlic, peeled and minced or 2 tsp pre-chopped garlic
⅓ cup finely grated Parmesan or Pecorino Romano cheese
¼ cup toasted almonds, pine nuts or pumpkin seeds
Thinly slice/shred the Brussels sprouts. You can use a food processor with the slicing blade or you can slice them thinly with a sharp chef's knife. Place in a large bowl.
Zest the lemon directly over the bowl. Add the olive oil, lemon juice, salt, dried mustard powder, pepper and garlic. Incorporate well by “massaging" the vinaigrette into the Brussels. Add the cheese. Just before serving, add the toasted nuts to the salad and toss once more.