A shaved Brussels sprout salad with Parmesan and lots of lemon that has just six ingredients and all the brightness and crunch you could want in a cold weather salad. Recipe adapted from The Frankies Spuntino Kitchen Companion & Cooking Manual by Frank Castronovo and Frank Falcinelli.
- 1 pound Brussels sprouts, rinsed and trimmed
- Zest of 2 lemons, plus 1/4 cup juice
- ¼ cup extra virgin olive oil
- 1/4 teaspoon sea salt, plus more to taste
- 1/2 cup grated Parmesan
- Black pepper to taste
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Use a mandoline slicer or a sharp knife to shave the Brussels sprouts to fine ribbons, about 1/16- or 1/8-inch thick. Sort through and slice up any sprout rounds. Place sprouts in a large bowl.
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In a small bowl, combine the lemon zest and juice, salt, and olive oil. Whisk until everything is nice and emulsified. Drizzle half the dressing over the sprouts, toss, and wait five minutes. Taste and add more dressing as needed. When the sprouts are dressed to your satisfaction, toss in the parmesan and pepper, add sea salt to taste, and serve.
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The shaved sprouts and dressing can be prepped up to a day ahead. Once dressed, this salad keeps well overnight, but is best the day it’s made.