Even Brussel sprout haters will love this warm salad. Shaving the sprouts and giving them a bit of caramelizing in the pan makes for a tasty side dish.
Shave or slice the Brussel sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skill.
In a large sauté pan, heat the Arbequina Premium Extra Virgin Olive Oil over medium-high heat. Begin by sautéing the shallots until they just begin to caramelize on the edges. Add the shaved brussel sprouts and sauté, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit. Add lemon juice and adjust the seasoning with salt and pepper to taste. Toss well to combine. Serve drizzled with the Della Terra Lemon Olive Oil and shaved Parmesan cheese.
Serves 6 as a side.
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