Wash and dry the Brussels sprouts. Trim off the woody ends of the sprouts and thinly shave or shred the Brussels Sprouts into slices no thicker than ⅛ inch.
Prepare the lemon dressing by zesting the lemon and then juicing. Add the juice and zest to a bowl and whisk in the olive oil. Season with salt and pepper.
Toss the Brussels sprouts with the dressing until evenly coated.
Cover and refrigerate for a minimum of 30 minutes or up to 24 hours.
Right before serving, grate or shred the Parmesan cheese to the Brussels Sprouts salad and toss.
Be sure to use fresh lemons, good quality extra virgin olive oil, and Parmesan cheese for the best salad. Remove any outer leaves of the Brussels sprouts that are bruised or have black spots on them before shaving for the salad. This salad will keep for up to 24 hours before the lemon dressing begins to break down the Brussels Sprouts too much and the salad gets watery. Omit the Parmesan cheese for a dairy-free/vegan option.