Wash and dry the Brussels sprouts. Trim off the woody ends of the sprouts, remove the outer leaves if browned, and thinly shave or shred the Brussels Sprouts into slices no thicker than ⅛ inch. If using a food processor, use the slicing blade.
Prepare the lemon dressing by zesting one lemon into a small mixing bowl. After being zested, cut the lemon in half and juice the lemons over the mixing bowl. Add the salt and pepper, and whisk the olive oil into the lemon juice.
In a large mixing bowl or serving dish, toss the Brussels sprouts with the dressing until evenly coated.
Cover and refrigerate for a minimum of 30 minutes or up to 12 hours.
Right before serving, shave ribbons or chunks of parmesan cheese over the Brussels Sprouts salad and toss. Alternatively, add a generous amount of grated parmesan.
Taste and adjust salt and pepper if needed and serve.
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Notes
Ingredients Note: Use fresh lemons, good quality extra virgin olive oil, and a block of Parmesan cheese for the best results.Brussels Sprouts: Look for bright green Brussels sprouts or be sure to remove any outer leaves of the Brussels sprouts that are bruised or have black spots on them before shaving for the salad. Storage: This salad can be stored in an airtight container for up to 24 hours in the refrigerator before the lemon dressing begins to break down the Brussels Sprouts too much and the salad gets watery. Dairy-Free Option: Omit the Parmesan cheese for a dairy-free/vegan option.