This Recipe Reveals the Lighter Side of Brussels Sprouts - WSJ

Use a paring knife to trim away bottom ¼ inch of each Brussels sprout so the leaves peel away easily. Working from the outside toward the core, use your fingers or the knife to remove each leaf at its stem. If necessary, trim back the stem again, halfway through, so the leaves continue to release easily. Once you have peeled away all usable leaves, discard stems. Transfer Brussels sprout leaves to a large salad bowl. Make the dressing: Finely chop shallot, garlic and anchovy together to form a uniform paste. Transfer paste to a small bowl and stir in mustard, vinegar, lemon juice and a pinch of salt. Whisk to combine, then slowly stream in olive oil, whisking all the while, until oil is fully incorporated and dressing is creamy. Season with salt and pepper.Sprinkle Brussels sprout leaves with salt. Toss in enough dressing to lightly coat. Taste and add more dressing, salt or pepper if necessary. Continue to toss and massage leaves until they are thoroughly coated, about 30 seconds. To serve, divide salad among 4 plates. Use a vegetable peeler to shave strips of Parmesan onto each serving. Finish with freshly ground black pepper.