To slice, a mandoline is ideal but a sharp knife works too.
WSJ: Paul Kahan's Shaved Brussels Sprout Salad With Burrata | Slow Food Fast
2.
To prepare the beets, peel them and shave them on a mandoline, or slice them into very thin rounds using a knife with a fine, sharp blade.
WSJ: Sean Brock's Beet, Strawberry and Sorrel Salad | Slow Food Fast
3.
Here, Mr. Kahan shaves the sprouts on a mandoline and tosses the shredded leaves in a vinaigrette made with plenty of lemon juice and a touch of honey.
WSJ: Paul Kahan's Shaved Brussels Sprout Salad With Burrata | Slow Food Fast