1 1/2 lb. Brussels sprouts
1/3 cup pomegranate seeds
1 cup diced pancetta, cooked until crisp and cooled (about 1/3 cup cooked)
1 cup pecorino-Romano cheese, shaved
1/2 cup pine nuts, lightly toasted
1/4 cup olive oil
3 tbsp lemon juice
sea salt and freshly ground black pepper, to taste
- Holding each Brussels sprout by its stem, cut into 1/8-in. slices using a mandolin or very sharp knife. Discard stems.
- Gently toss shredded sprouts with pomegranate seeds, pancetta, pecorino, pine nuts, olive oil and lemon juice. Season with sea salt and pepper to taste.