Shaved Brussels Sprouts Salad with Pecorino and Almonds

• servings: Serves 6-8

Ingredients

1 cup whole almonds with skins

1 tablespoon extra-virgin olive oil, plus more to taste

1 tablespoon plus 1 teaspoon kosher salt, plus more to taste

4 pounds Brussels sprouts

1 cup thinly sliced fresh mint leaves

2 tablespoons fresh lemon juice, plus more for squeezing on the finished salad

¼ cup plus 2 tablespoons finishing-quality extra-virgin olive oil

Wedge of pecorino Romano for grating

Freshly ground black pepper

Directions

Adjust an oven rack to the middle position and preheat the oven to 325°F.

Spread the almonds on a baking sheet and toast them in the oven for 12 to 15 minutes, until they are fragrant and golden brown, shaking the baking sheet and rotating it from front to back halfway through the cooking time so the nuts brown evenly. Remove the almonds from the oven and set aside until they are cool enough to touch. Drizzle with the olive oil, sprinkle with 2 teaspoons of the salt, and toss to coat. Coarsely chop the almonds and set them aside.

Remove and discard the unappealing outer leaves from the Brussels sprouts. Holding a Brussels sprout by the root end with the rounded head facing the mandoline blade, shave the sprout as thinly as possible until you reach the part that you’re holding; discard. Repeat with the remaining Brussels sprouts.

Put the shaved Brussels sprouts and mint in a large bowl. Drizzle with the lemon juice, sprinkle with the remaining 2 teaspoons salt, and toss to coat the leaves. Drizzle the finishing-quality olive oil over the salad, toss, and gently massage the oil to coat the leaves. Check for seasoning, adding more salt and oil to taste.

To serve, using a Microplane (preferably a ribbon Microplane), grate a thin layer of pecorino to cover the surface of a large rimmed platter or large shallow serving dish. Mound the salad on top of the cheese and gently flatten the mound to make an even circle. Grate a thin layer of the cheese over the salad and scatter the chopped almonds over the cheese. Drizzle a few drops of lemon juice and grind several turns of pepper over the salad. Serve with a big spoon and the cheese and grater on the side for guests to grate more cheese over their own servings