Ingredients:

  • 2 lbs Brussels sprouts, ends trimmed
  • 2 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 0.5 cup toasted panko breadcrumbs
  • 2 large egg yolks, room temperature
  • 5 cloves garlic, minced into a paste
  • 10 anchovy fillets, finely minced
  • 1 tsp Worcestershire sauce
  • 1.5 tbsp fresh lemon juice
  • 0.5 cup neutral oil
  • 1 cup Parmigiano-Reggiano, finely grated
  • 30g extra shaved Parmesan for finishing
  • 1 tsp freshly cracked black pepper

Instructions:

  1. Prep the sprouts. Trim the ends of 2 lbs Brussels sprouts and shave them as thinly as possible using a mandoline.
  2. Season the base. Toss the shaved sprouts with 2 tbsp extra virgin olive oil and 0.5 tsp kosher salt in a large bowl. Note: This starts the softening process.
  3. Toast the crunch. Heat a small pan and toast 0.5 cup panko breadcrumbs until golden and smelling like toasted sourdough.
  4. Start the paste. In your serving bowl, mash 5 minced garlic cloves and 10 minced anchovy fillets into a smooth paste using the back of a fork.
  5. Whisk the core. Add 2 large egg yolks, 1 tsp Worcestershire sauce, and 1.5 tbsp fresh lemon juice to the paste and whisk vigorously.
  6. Build the emulsion. Very slowly, drop by drop at first, whisk in 0.5 cup neutral oil until the mixture is thick and glossy.
  7. Fold in cheese. Stir in 1 cup finely grated Parmigiano Reggiano and 1 tsp freshly cracked black pepper.
  8. Assemble. Add the sprouts to the dressing and toss thoroughly until every leaf is glistening and coated.
  9. Final touches. Top with 0.5 cup toasted panko and the remaining 30g shaved Parmesan just before serving.