Brussels Sprouts Salad

From Alison Roman/ New York Times

INGREDIENTS

Yield:6 servings

1 cup walnuts

1 pound brussels sprouts, ends trimmed

1 small garlic clove, finely grated

2 tablespoons fresh lemon juice, plus more, if desired

¼ cup finely grated Parmesan or pecorino, plus more for shaving (about 2 ounces)

Kosher salt

Freshly ground pepper

1 fennel bulb, quartered, cored and thinly sliced lengthwise

1 tart apple, such as Pink Lady, quartered, cored and thinly sliced lengthwise

½ cup pomegranate seeds (optional)

1 cup mint leaves, coarsely chopped

½ cup parsley, tender leaves and stems, coarsely chopped

3 tablespoons olive oil

PREPARATION

Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, 5 to 8 minutes. Transfer nuts to a cutting board and chop.

Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling) and place in a large bowl with garlic, 2 tablespoons lemon juice, ¼ cup Parmesan and season with salt and pepper. Massage leaves until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.)

Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Garnish with shavings of Parmesan.