Step 1

Use a mandoline slicer or a sharp knife to shave the Brussels sprouts to fine ribbons, about 1/16- or 1/8-inch thick. Sort through and slice up any sprout rounds. Place sprouts in a large bowl.

Step 2

In a small bowl, combine the lemon zest and juice, salt, and olive oil. Whisk until everything is nice and emulsified. Drizzle half the dressing over the sprouts, toss, and wait five minutes. Taste and add more dressing as needed. When the sprouts are dressed to your satisfaction, toss in the parmesan and pepper, add sea salt to taste, and serve.

Step 3

The shaved sprouts and dressing can be prepped up to a day ahead. Once dressed, this salad keeps well overnight, but is best the day it’s made.