Don’t rule out the old sprout until you’ve tried this delicious recipe for yourself!
450g brussels sprouts
5 tbsp extra virgin olive oil
½ tsp salt
3½ tbsp fresh lemon juice
½-1 tsp whole black peppercorns, crushed
115g pecorino cheese, grated or shaved
1 Prepare the sprouts by rinsing them, removing any discoloured leaves, then dry them and cut them in half length ways.
Next, slice them very thinVery thinly slice them the sprouts crossways, transferring to a large, shallow serving bowl as you go.
Adapted from the book: The Perfectly Tossed Salad by Mindy Fox (Kyle Books)