1-First, rinse and dry the Brussels sprouts thoroughly. Using a sharp knife or food processor, finely shred the Brussels sprouts into thin strands to create that perfect base.

2-Second, toast the pine nuts in a dry skillet over medium heat for about 3-4 minutes until they’re golden and fragrant, then set them aside to cool.

3-Third, in a large mixing bowl, combine the shredded Brussels sprouts, toasted pine nuts, dried cranberries, grated pecorino cheese (if using), and chopped chives.

4-Fourth, in a separate small bowl, whisk together the fresh lemon juice and olive oil to make the dressing, and season it with sea salt and freshly ground black pepper to taste.

5-Fifth, pour the dressing over the salad ingredients and toss everything well to make sure it’s evenly coated.

6-Sixth, let the salad sit at room temperature for 15 minutes so the flavors can meld together, then give it a quick taste and adjust seasonings if needed, perhaps with an extra drizzle of olive oil.

7-Finally, serve it up chilled or at room temperature for the best experience. To adapt for dietary needs, swap the cheese for nutritional yeast if you’re going vegan, or cut back on the oil for a lower-calorie version.