Ingredients
4 cups thinly sliced Brussels sprouts
1 Tbsp. lemon juice
2 tsp. chives
2 tsp. finely chopped parsley
1/4 cup freshly grated Parmigiano-Reggiano
3 Tbsp. dressing
For the dressing:
1 egg
Juice of one lemon (about 2 Tbsp.)
2 oil-packed anchovies
2 garlic cloves, minced
1 Tbsp. whole grain mustard
1/4 cup extra-virgin olive oil
Salt and pepper
Preparation
To make the dressing, whisk everything together in a bowl and set aside (the anchovies will dissolve as you whisk). To make the salad, shave the Brussels sprouts with a mandoline, or very thinly slice with a knife, crossways, so instead of slices of Brussels sprouts, you get looser shavings. Combine all of the ingredients in a bowl and mix lightly with your hands. Garnish with more grated Parm.
