Makes: 2-3 servings
Time: 10 minutes
2 garlic cloves, peeled
1/2 tsp. sea salt
1/4 cup lemon juice
1-2 tsp. olive juice, from jar of olives
1/4 cup unfiltered olive oil
10 medium Brussels sprouts, scrubbed, and ends trimmed
6 medium sunchokes, peeled, and ends trimmed or 6 radishes, ends trimmed
1/2 small fennel, bulb only, scrubbed
1/2-3/4 cup Castellano Olives (or other buttery olive), halved
Fresh ground pepper
1. Using a mortar and pestle, mash garlic and sea salt into a paste and transfer to a small bowl.
2. Add lemon and olive juices to garlic paste and stir to combine. Slowly add olive oil using a hand or motorized whisk until emulsified. Set aside.
3. Remove a few whole leaves from Brussels sprouts and place in a large bowl. Then using a mandolin, shave the rest of the sprouts into the bowl. Repeat with sunchokes or radishes, and fennel. Break all apart into slaw sized pieces except for the few whole Brussels leaves.
4. Add half of the dressing and toss to coat evenly. Stir in olive and toss. Finish with fresh ground pepper and serve immediately.