Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh brussels sprouts
  • 1-2 lemons (for 3 tablespoons of lemon juice)
  • 1/3 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup freshly shaved Parmesan cheese

Instruction

  • Wash and dry the Brussels sprouts. Trim off the woody ends of the sprouts and thinly shave or shred the Brussels Sprouts into slices no thicker than 1/8 inch. If using a food processor, use the slicing blade.
  • Prepare the lemon dressing by first zesting one lemon into a small mixing bowl. Juice the lemon and measure out 3 tablespoons of fresh lemon juice, using the other lemon if needed. Add the juice into the mixing bowl and whisk in the olive oil. Season with salt and pepper to taste.
  • In a large mixing bowl or serving dish, toss the Brussels sprouts with the dressing until evenly coated.
  • Cover and refrigerate for a minimum of 30 minutes or up to 12 hours.
  • Right before serving, grate or shred the Parmesan cheese over the Brussels Sprouts salad and toss.