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Yields6 Servings
 1 lb Brussels Sprouts, stem end trimmed off
 ¼ cup VSOP Extra Virgin Olive Oil, your favorite robust varietal
 2 Shallot, thinly sliced
 2 tbsp Fresh Lemon Juice, freshly squeezed
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 ¼ cup Parmesan Cheese, shaved
 1 tbsp VSOP Lemon Fused Extra Virgin Olive Oil
1

Shave or slice the Brussels sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skills.

2

In a large saute pan, heat the EVOO over medium-high heat. Begin by sauteing the shallots until they just begin to caramelize on the edges. Add the shaved brussels sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.

3

Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine.

4

Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese. Enjoy!

Ingredients

 1 lb Brussels Sprouts, stem end trimmed off
 ¼ cup VSOP Extra Virgin Olive Oil, your favorite robust varietal
 2 Shallot, thinly sliced
 2 tbsp Fresh Lemon Juice, freshly squeezed
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 ¼ cup Parmesan Cheese, shaved
 1 tbsp VSOP Lemon Fused Extra Virgin Olive Oil

Directions

1

Shave or slice the Brussels sprouts as thinly as possible. This can be done on a mandolin, using the slicing disk of a food processor, or simply by using a very sharp knife coupled with decent knife skills.

2

In a large saute pan, heat the EVOO over medium-high heat. Begin by sauteing the shallots until they just begin to caramelize on the edges. Add the shaved brussels sprouts and saute, stirring frequently until they are just barely softened, and begin to caramelize on the edges a bit.

3

Add the lemon juice and adjust the seasoning with salt and pepper to taste, and toss well to combine.

4

Serve drizzled with the fused lemon olive oil and shaved Parmesan cheese. Enjoy!

Shaved Brussels Sprout Salad