Start by rinsing 1 pound of Brussels sprouts under cool water, then trim the ends and slice them in half. Using a sharp knife or a food processor, shave the Brussels sprouts thinly for that perfect crunchy texture.

In a large mixing bowl, combine the shaved Brussels sprouts with ½ cup of toasted walnuts and ½ cup of freshly grated Parmesan. Drizzle 3 tablespoons of extra virgin olive oil over the mixture. Add 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of lemon zest, and a pinch of kosher salt and black pepper. Stir gently until the ingredients are evenly coated in the dressing.

If desired, crumble 4 ounces of cooked bacon into the salad for an added savory touch. For a vegetarian version, you can skip the bacon or replace it with crispy chickpeas. Sprinkle in chopped fresh chives.

Taste the salad and add additional salt, pepper, or red chili flakes according to your preference. If it feels too acidic, add a touch more olive oil to mellow the flavor. Mix thoroughly.

Transfer your Crunchy Brussels Sprouts Salad to a decorative serving platter. Drizzle with a bit more olive oil, and sprinkle with additional Parmesan cheese for garnish. Serve immediately.