Caitlin's Brussel Sprouts

Caitlin's Brussel Sprouts: From Caitlin Greene
Serves 8
- 20 Large Brussels sprouts
- 1 large red onion
- 1 bushel of dill
- 1 large fennel bulb
- 8 oz butter
- Juice of 2 large lemons
- 4 oz parmiggiano reggiano cheese, grated



1. Shave brussels with a mandolin or in a food processor using the slicer attachment
2. Chop dill
3. Slice fennel very thin using the mandolin or the slicer attachment
4. Cut red onion in half moon shapes and slice it as well
5. Warm butter over medium-high heat. Whisk continuously until butter turns a light brown color and smells mildly of nuts
6. Add lemon juice to brown butter and whisk
7. Place all vegetables in large bowl and grate parmigiano over them. Sprinkle with salt and grind black pepper.
8. Drizzle brown butter and lemon juice and toss salad with dill.
9. Salt more if necessary