Use a mandoline or sharp knife to thinly slice 1 pound of fresh Brussels sprouts into ribbons.

In a small bowl, whisk together 3 tablespoons lemon juice, 1/4 cup olive oil, a pinch of salt and pepper until smooth.

Place shaved sprouts in a bowl, pour dressing over them, and toss gently for 1 minute.

Fold in 1/2 cup toasted nuts and 1/3 cup Parmesan shavings, tossing just once.

Let the salad rest 5 minutes at room temperature before serving, topping with optional add-ins.