Brussels Sprout Leaf, Jerusalem Artichoke & Castelvetrano Olive Salad with Meyer Lemon Vinaigrette

Choke_and_sprout_salad

Course Appetizers

Ingredients in this Recipe

1 tablespoon Meyer lemon juice
1 teaspoon finely grated Meyer lemon zest
1/2 cup Castelvetrano olives
1/4 cup shaved Parmigiano Reggiano cheese shards
1/4 teaspoon freshly ground black pepper
2 pinches fleur de sel
2 tablespoons extra virgin olive oil
4 meaty anchovies, roughly chopped
4 ounces Jerusalem artichokes
6 ounces Brussels sprouts

Recipe Preparation

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