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Title: Brussels Sprouts Salad With Parmesan And Black Pepper
Categories: Salads
Yield: 4 Servings

1 1/2 lb Jumbo Brussels sprouts; (680
-g)
1/2 sm Shallot
1 cl Garlic
1 Anchovy
1 tb Dijon mustard
2 tb White wine vinegar
1 Lemon; juice of
Maldon salt and freshly
-ground black pepper
6 tb Olive oil
2 oz Parmesan; (57 g)

Use a paring knife to trim away bottom 1/4" of each Brussels sprout
so the leaves peel away easily. Working from the outside toward the
core, use your fingers or the knife to remove each leaf at its stem.
If necessary, trim back the stem again, halfway through, so the
leaves continue to release easily. Once you have peeled away all
usable leaves, discard stems. Transfer Brussels sprout leaves to a
large salad bowl.

Make the dressing:

Finely chop shallot, garlic and anchovy together to form a uniform
paste. Transfer paste to a small bowl and stir in mustard, vinegar,
lemon juice and a pinch of salt. Whisk to combine, then slowly stream
in olive oil, whisking all the while, until oil is fully incorporated
and dressing is creamy. Season with salt and pepper.

Sprinkle Brussels sprout leaves with salt. Toss in enough dressing to
lightly coat. Taste and add more dressing, salt or pepper if
necessary. Continue to toss and massage leaves until they are
thoroughly coated, about 30 seconds.

To serve, divide salad among 4 plates. Use a vegetable peeler to shave
strips of Parmesan onto each serving. Finish with freshly ground black
pepper.

Recipe FROM: <https://www.wsj.com/articles/
brussels-sprouts-salad-recipe-11667336002>

Recipe by Kitty Greenwald

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