Lemony Shredded Brussels Sprouts Salad

For a long time I had my doubts about a raw Brussels sprouts salad, I thought the raw sprouts would be too strongly flavored. But a glut of homegrown sprouts had me looking for something new to do with them so I took the plunge and gave the raw sprouts a try. Perhaps the success of this recipe is because I used sprouts that were growing in the depth of winter and had been sweetened up by a few freezing nights plus they were super fresh. Or perhaps the assertive flavors of lemon juice and Parmesan cheese outcompete with the strong flavor of raw sprouts. I don't know, but the salad is addictively delicious. If you like a shredded kale salad then I highly recommend trying a shredded Brussels sprouts salad.

1/2 pound very fresh Brussels sprouts, weighed after trimming
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 cup toasted slivered almonds
2 tablespoons freshly squeezed Meyer lemon juice or regular lemon juice but a little less
3 tablespoons extra virgin olive oil
Freshly ground black pepper

Use a mandoline to shred the Brussels sprouts into 1/8-inch slices. Toss the sprouts, cheese, and almonds together, then toss with the lemon juice and olive oil. Taste for salt, it probably isn't necessary because of the salty cheese. Serve immediately with a grinding of black pepper.

Makes 2 to 3 servings.

Variations that I may try:
- substitute pecorino cheese for the Parmigiano or use a combination
- substitute toasted hazelnuts, pecans, pepitas, pine nuts, or walnuts for the almonds
- add citrus segments such as blood oranges, grapefruit, or pomelo
- add some anchovy and garlic for a Caesar salad flavor and don't forget the croutons