Anders Bandt

• 1 pound Brussel sprouts
• 2 tablespoons water
• 1/2 cup hazelnuts (filberts), toasted and coarsely chopped
• 1/2 cup finely shredded pecorino Romano cheese (about 2 ounces)
• 1/4 cup red wine vinegar
• 3 tablespoons olive oil
• 1/4 teaspoons salt
• 1/4 teaspoon ground black pepper
• Pine nuts (optional)

• Trim stems and remove any wilted out leaves from Brussels sprouts. Thinly slice sprouts. In a microwave-safe dish combine Brussels sprouts and the water; cover with vented plastic wrap. Microwave about 3 minutes or until sprouts are bright green, stirring once. Drain in a colander. Rinse with cold water to cool; drain again. Pat dry with paper towels or use a salad spinner to dry.
• In a large bowl combine Brussels sprouts, hazelnuts, and the shredded cheese. For dressing, in a small screw-top jar combine vinegar, oil, salt, and pepper. Cover and shake well to combine. Pour dressing over sprouts mixture; toss gently to coat. If desired, top with shaved cheese and pine nuts.

To thinly slice Brussels sprouts, use the thin slicing blade of a food processor (watch out for making a brussel sprout paste, however!). Another option is to halve the sprouts lengthwise with a sharp knife, then place halves, cut sides down, on the cutting board and cut into thin slices.

Watch out: when toasting nuts there is a very critical point between toasted and burnt