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

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

1. Place the lemon juice and lemon zest in a medium bowl. Slowly whisk in the oil.
2. Using the flat side of a chef's knife, push on each olive until the pit comes free; discard pits. Cut the pitted olives into slivers and add to the bowl with the lemon juice-olive oil mixture; set aside.
3. Cut the base off of one Brussels sprout. Carefully pull off the outer leaves, continuing to trim the base to release the leaves. Stop when you get to the yellow inner leaves that are tightly packed together, reserve this part of the sprout for another use. Repeat with remaining Brussels sprouts and add the leaves to the bowl with dressing.
4. Peel the Jerusalem artichokes and thinly slice using a mandoline slicer. Add them to the bowl and toss with the dressing. Add the pepper, salt, and anchovies and toss to combine.
5. Divide among 4 salad plates, top with cheese.

lemon juice, lemon zest, extra virgin olive oil, castelvetrano olives, brussels, artichokes, freshly ground black pepper, anchovies

Taken from food52.com/recipes/9424-brussels-sprout-leaf-jerusalem-artichoke-castelvetrano-olive-salad-with-meyer-lemon-vinaigrette (may not work)