Bulgur w/shaved brussels sprouts, pecorino + walnut aillade

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Step 1

Shave enough Brussels sprouts or cabbage to get about 3 cups [300 g] total. Combine that with 2 cups [400 g] of rehydrated bulgur, 2 oz [60 g] of pecorino shaved into ribbons with a vegetable peeler, and 1 cup [250 ml] of Walnut Aillade (page 50). Toss to coat and adjust the seasoning as desired. Dish into bowls and top with more aillade and shavings of pecorino.