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Shaved Brussel Sprouts

Shaved Brussel Sprouts
Shaved Brussel Sprouts
  • 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
  • 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