Brussels Sprout Leaf Jerusalem Artichoke Castelvetrano Olive Salad with Meyer Lemon Vinaigrette

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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