Shaved Brussels Sprouts with Melgarejo Arbequina, Lemon Olive Oil and Parmesan Cheese
Ingredients
- 1 pound Brussels sprouts stem end trimmed off
- 2 large shallots thinly sliced
- 1/4 cup shaved Parmesan cheese
- 1/4 cup Melgarejo Arbequina EVOO
- 1 tablespoon Lemon olive oil
- 2 tablespoons freshly squeezed lemon juice
- Sea salt and freshly ground pepper to taste
Instructions
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Using a mandolin, slicing disk of a food processor or a sharp knife, shave or thinly slice the Brussels sprouts.
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In a large sauté pan, heat the Arbequina EVOO over medium-high heat. Sauté the shallots until they just begin to caramelize at the edges.
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Add the shaved Brussels sprouts and sauté, stirring frequently until they are just barely softened and begin to caramelize slightly at the edges.
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Add the lemon juice and adjust the seasoning with salt and pepper to taste; toss well to combine.
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Serve drizzled with the lemon olive oil and shaved Parmesan cheese.
