Brussel sprouts, boiled or roasted are inedible in my opinion. But buy them when they look good, take off their dusty outer leaves, chop the core off, cut them in half and slice them, thin, thin. When your pile of Brussel sprouts looks like a mass of green-yellow paper confetti, put them in a mixing bowl, drizzle olive oil over them, squeeze a fresh lemon over them too, for brightness and add salt and pepper and shave parmesan and mix everything with your hand, till the leaf-shreds glisten. Top with toasted walnuts and enjoy!

(This Brussel Sprout salad originally comes from the cookbook Six Seasons.)