by Super User Featured Chef Adapted from www.101cookbooks.com.
When you come across perfectly fresh, bright green Brussels sprouts, shredding them paper thin for a salad is a wonderful treatment. Use a mandoline for very fine, feathery slices. Omit the cheese for an equally pleasing vegan dish.
Use a mandoline to shred the Brussels sprouts whisper thin. In a large bowl, stir together the olive oil, lemon juice, thyme, chives, 2 or 3 big pinches of salt, and hazelnuts. Add the Brussels sprouts and toss gently to coat. Fold in the cheese, then taste and adjust the seasoning as needed.