Ingredients:

  • 1 lb Brussels sprouts, trimmed and thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp anchovy paste
  • 2 cloves garlic, smashed and peeled
  • 1 tsp Dijon mustard
  • 1/2 tsp freshly cracked black pepper
  • 1/4 cup toasted panko breadcrumbs
  • 1 tbsp shaved Parmesan cheese for garnish

Instructions:

  1. Using a mandoline or a very sharp chef's knife, slice the sprouts from the top down to the stem to create fine ribbons. Discard the woody stems.
  2. Place the 1/4 cup Parmesan, mayonnaise, lemon juice, anchovy paste, garlic, and Dijon mustard into a small jar. Whisk together until combined.
  3. Heat a large cast iron skillet over high heat. Once shimmering, add the olive oil and half of the shaved sprouts. Season with 1/2 tsp kosher salt.
  4. Allow the sprouts to sear without stirring for 2-3 minutes to develop a char. Transfer to a bowl with the remaining raw sprouts.
  5. Pour the dressing over the mixture and add 1/2 cup grated Parmesan. Mix vigorously until the raw sprouts soften slightly and the cheese creates a creamy coating.
  6. Top with toasted panko breadcrumbs and extra shaved Parmesan. Serve immediately.