brussels sprout saladrating:
1 1/2 pound brussels sprouts, shredded or in thin slices
3 tablespoons extra-virgin olive oil
2 - 3 tablespoons fresh lemon juice
1 teaspoon fresh thyme leaves
1/3 cup fresh chives, minced
2-3 pinches of salt
1 1/3 cups hazelnuts, grated
2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)
Thanks to Heidi Swanson!
I always recommend organic and unprocessed ingredients!