Brussels Sprouts Caesar Salad

• 4 cups thinly sliced Brussels sprouts
• 1 Tbsp. lemon juice
• 2 tsp. chives
• 2 tsp. finely chopped parsley
• 1/4 cup freshly grated Parmigiano-Reggiano
• 3 Tbsp. dressing
• For the dressing:
• 1 egg
• Juice of one lemon (about 2 Tbsp.)
• 2 oil-packed anchovies
• 2 garlic cloves, minced
• 1 Tbsp. whole grain mustard
• 1/4 cup extra-virgin olive oil
• Salt and pepper

1. To make the dressing, whisk everything together in a bowl and set aside (the anchovies will dissolve as you whisk).
2. To make the salad, shave the Brussels sprouts with a mandoline, or very thinly slice with a knife, crossways, so instead of slices of Brussels sprouts, you get looser shavings. Combine all of the ingredients in a bowl and mix lightly with your hands. Garnish with more grated Parm.

brussels, lemon juice, chives, parsley, freshly grated parmigianoreggiano, dressing, egg, lemon, oil, garlic, whole grain mustard, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/member/views/brussels-sprouts-caesar-salad-53080731 (may not work)