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Brussels Sprout Leaf, Jerusalem Artichoke & Castelvetrano Olive Salad With Meyer Lemon Vinaigrette

By Food52

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Ingredients

1 tablespoon meyer lemon juice

1 teaspoon finely grated Meyer lemon zest

2 tablespoons extra virgin olive oil

1/2 cup Castelvetrano olives

6 ounces brussels sprouts

4 ounces jerusalem artichokes

1/4 teaspoon freshly ground black pepper

2 pinches fleur de sel

4 meaty anchovies, roughly chopped

1/4 cup shaved Parmigiano Reggiano cheese shards

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