Shaved Brussel Sprouts

Ingredients:

• 1 pound Brussel sprouts, stem end trimmed off
• 2 large shallots, thinly sliced
• 1/4 cup shaved Parmesan cheese
• 1/4 cup Melgarejo Arbequina (or your choice of medium intensity EVOO with little bitterness)
• 1 T Lemon Agrumato (fused) olive oil
• 2 T freshly squeezed lemon juice
• sea salt to taste
• Freshly grount pepper to taste

Directions:

• 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 skills.
• In a large saute pan, heat the arbequina olive oil over medium-high heat.  Begin by sauteing the shallots until they just begin to caramelize on the edges.
• Add the shaved brussel sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.
• Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine.
• Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese.
• Serves 6 as a side

Reprinted from Rachel Bradley-Gomez