16 oz. brussels sprouts
1/2 teaspoon - 1 teaspoon kosher salt (to your taste)
12 dried figs, chopped
1/2 cup almonds, toasted
1/2 cup finely grated Pecorino-Romano cheese
Dressing to taste
To prepare the brussels sprouts, trim the ends off (don't take much off, just the very end). Slice lengthwise into fourths, then chop into smaller pieces. Place in a colander and rinse very well (sometimes dirt can hide in the leaves, so I rinse several times), then put into a medium saucepan and cover with water and add salt. Cover, and heat just until they begin to boil. Remove from heat and pour back into a colander, then run cold water over them thoroughly. You do not want them to cook much at all. Allow to drain well (do this ahead of time if possible so they can drain for a while). After draining, spread several paper towels out on your countertop and place the brussels sprouts on them, then put more paper towels on top and press as much water out as possible. If you don't do this your salad will have a bland taste because of too much water left in the sprouts.
Place the drained and dried brussels sprouts into a large bowl, then add the figs and almonds. Pour the desired amount of dressing over this mixture and toss well. (I start with a minimal amount and add more if needed--doesn't take much!). Sprinkle the cheese on top.
The amounts recommended in this recipe are definitely suggestions--you can add more or less per your taste.