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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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