Shredded Brussels Sprouts With Slow-Fried Shallots

• 1/2 cup plus 2 tablespoons canola oil, divided
• 1 cup thinly sliced shallots, separated into rings
• 3/4 teaspoon kosher salt, divided
• 2 pounds Brussels sprouts, trimmed and thinly sliced (about 8 cups)
• 1/2 teaspoon freshly ground black pepper
• 2 1/2 tablespoons fresh lemon juice

1. Heat a small, heavy skillet over medium heat. Add 1/2 cup oil; heat until oil is shimmering and oil bubbles around a shallot piece that's dropped into it. Add shallots to pan; slow-fry for 10 minutes or until browned and crispy, stirring occasionally. Remove shallots with a slotted spoon; drain on paper towels. Sprinkle shallots with 1/8 teaspoon salt.
2. Heat a large nonstick skillet over medium-high heat. Add remaining 2 tablespoons oil; swirl to coat. Add Brussels sprouts; toss gently to coat. Sprinkle with pepper and remaining 5/8 teaspoon salt; saute 8 minutes or until lightly browned on edges. Reduce heat to low; cook 2 minutes or until tender. Stir in lemon juice; sprinkle with shallots.

canola oil, shallots, kosher salt, brussels sprouts, freshly ground black pepper, lemon juice

Taken from www.myrecipes.com/recipe/shredded-brussels-sprouts-shallots (may not work)