Brussel Crow

1 PREP: peel and discard any damaged outer leaves of the Brussels. Slice one metric handful of them as thinly as possible and transfer to a mixing bowl. Peel 2 cloves of garlic.

2 ASSEMBLE: over the sprouts, grate the garlic, zest of one lemon and enough parmesan to cover the mixture (this comes down to preference but no amount is too much- I add hella). Add one metric glug of balsamic vinegar, 5 rotations of goood olive oil, one full lemon, a pinch of salt and 17 turns of black pepper, and one tablespoon of Calabrian chili oil(optional). Toss to incorporate and check for seasoning. It should be punchy, so make sure to check for acidity, salt, pepper and Fat (Parmesan/olive oil). Serve and enjoy