A question about a recipe: Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino

Merrill is a co-founder of food52.

added about 2 years ago

You could in a pinch, although I prefer not to -- they end up finely chopped rather than shaved.

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I was afraid to use my cheap mandolin to shred the brussels sprouts, so I sliced off the bottom, peeled the top two or so leaves, slice then in half the skinny way (they're always a little flatter along one axis), and then just sliced as thinly as possible. I found that having a flat side to lay them down made it so easy and quick, without the fear of them leaping out of my hands, and my fingers going under the knife instead.

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