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

By Food52
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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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