Trim the ends of about 1 pound of Brussels sprouts and halve them. Using a knife or food processor, shave them into thin slices and set aside in a large mixing bowl.

In the same bowl, add 1/4 cup extra virgin olive oil, 1/2 cup grated Parmesan cheese, and 1/2 cup chopped walnuts. If using, add chopped bacon. Toss in finely chopped chives or preferred herbs and squeeze the juice of 1 lemon over the mixture.

Gently toss all ingredients to mix and coat with lemon juice and olive oil. Season with kosher salt, black pepper, and optional red chili flakes to taste.

Transfer salad to a serving platter and let sit for a few minutes. Drizzle additional olive oil on top and add extra Parmesan shavings if desired. Enjoy immediately or chill for 20 minutes.