Brussels Sprout Leaf, Jerusalem Artichoke & Castelvetrano Olive

Name: Brussels Sprout Leaf, Jerusalem Artichoke & Castelvetrano Olive
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 meaty anchovies, roughly chopped; 0 teaspoons freshly ground black pepper; 170 grams Brussels sprouts; 2 Tbsps extra virgin olive oil; 2 pinches fleur de sel; 113 grams Jerusalem artichokes; 1 teaspoon finely grated Meyer lemon zest; 1 Tbsp Meyer lemon juice; 118 milliliters Castelvetrano olives; 59 milliliters shaved Parmigiano Reggiano cheese shards

Brussels Sprout Leaf, Jerusalem Artichoke & Castelvetrano Olive is a gluten free, primal, and pescatarian side dish. One serving contains 157 calories, 5g of protein, and 12g of fat. This recipe serves 4. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of lemon zest, pepper, castelvetrano olives, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place the lemon juice and lemon zest in a medium bowl. Slowly whisk in the oil.

Ingredients you will need

Lemon Juice

Lemon Zest

Cooking Oil

Equipment you will use

Whisk

Bowl

Using the flat side of a chef's knife, push on each olive until the pit comes free; discard pits.

Ingredients you will need

Olives

Equipment you will use

Chefs Knife

Cut the pitted olives into slivers and add to the bowl with the lemon juice-olive oil mixture; set aside.

Ingredients you will need

Lemon Juice

Olive Oil

Olives

Equipment you will use

Bowl

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.

Ingredients you will need

Brussels Sprouts