SERVES 4
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FOR THE DRESSING
2 large lemons
1⁄3 cup (75 ml) extra-virgin olive oil Salt and freshly cracked pepper
FOR THE SALAD
1 pound (455 g) Brussels sprouts, trimmed
1⁄4 cup (40 g) pitted Castelvetrano olives, roughly chopped
2⁄3 cup (90 g) 1⁄4-inch (6-mm) chunks pecorino Sardo cheese
1⁄4 cup (30 g) pine nuts, toasted Aleppo pepper, for serving (optional)
Flaky sea salt, for serving
Make the dressing: Grate the zest from 1 lemon; squeeze 1⁄3 cup (75 ml) juice from both lemons. In a small bowl, whisk together the lemon zest, juice, and oil. Season with salt and pepper.
Make the salad: Using a mandoline, very thinly slice the Brussels sprouts into a large bowl. Add the olives and pecorino, reserving a handful of the cheese for garnish. Drizzle the salad with the lemon dressing; toss until the Brussels sprouts are evenly coated. Taste and adjust for seasoning.
To serve, garnish with the pine nuts, remaining pecorino, and a sprinkle of Aleppo pepper, if desired. Finish with a sprinkle of flaky salt.
