raw brussels sprouts, slice thinly with a sharp knife
walnuts, toast lightly, crush
top with freshly grated parmesan
extra virgin olive oil
freshly squeezed lemon juice to taste
add crushed pepper, if desired
And there you have it!
The joy of this recipe is you don't need exact measurements, so I omitted them.
If you prefer the precise details, hop on over to epicurious.