>> title: Shaved Brussels Salad
>> category: Salads
>> tags: brussels sprouts, salad, pecorino, hazelnuts, lemon, no-cook
>> counters: The Bowl Shop
>> aka: shaved brussels sprout salad, brussel sprout salad, shredded brussels sprouts, raw brussels salad, sprout slaw, everyday kale and brussels salad
>> pairs-with: kale-caesar
>> servings: 4
>> time: 30 min
>> slack: forgiving — shaved sprouts sit in lemon for an hour and get better; only the nuts lose anything, and they lose it slowly

>> step: toast 8 min, then rub the skins off
Toast @hazelnuts{3/4%cup}(100 g) in a dry #skillet{} over medium heat for ~toast{8%min}, shaking the pan, then tip them into a towel and rub the skins off while they are hot.

>> step: slice paper thin
Slice @Brussels sprouts{1%lb}(450 g; trimmed, halved through the root) paper thin on a #mandoline{}, cut side down.

>> step: stand 15 min in the lemon
Stand @&(~1)shaved sprouts{} in @lemon juice{3%Tbs}(45 mL) and @kosher salt{3/4%tsp} for ~stand{15%min}, turning them over once.

>> step: crumble in
Crumble @&(~3)toasted hazelnuts{} into @&(~1)sprouts{} with @pecorino{2%oz}(60 g; broken in shards), @extra-virgin olive oil{1/4%cup}(60 mL), @honey{1%tsp} and @black pepper{1/2%tsp}.

The dressing is the lemon the sprouts sat in loosened with oil. Oil at the start and the salt never gets in.