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1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
1 cup walnuts (3 1/2 oz), lightly toasted
2 tablespoons finely grated
Pecorino Romano, or to taste
1/4 cup olive oil
3 tablespoons fresh lemon juice
Special equipment: an adjustable-blade slicer
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1st Keep
 TraceyCichon
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