Shaved Broccoli, Brussels Sprouts & Kale with Truffle Parmesan

Salad:

• 2 cups lacinato kale leaves, stems stripped and discarded, and leaves thinly sliced
• ½ lb broccoli, thinly shaved (florets with some stalk attached recommended)
• ½ lb Brussels sprouts, ends trimmed and thinly shaved

Truffle Parmesan Dressing:

• 3 large egg yolks (use pasteurized if preferred)
• 2 small garlic cloves
• 2 olive oil–packed anchovy fillets
• 1 tablespoon Dijon mustard
• 2 tablespoons (30 mL) freshly squeezed lemon juice
• ⅓ cup (80 mL) vegetable oil or avocado oil
• 1 tablespoon white truffle oil (optional)

Toppings:

• 3–4 tablespoons finely grated Parmigiano-Reggiano, plus more for serving
• Kosher salt, to taste
• Freshly ground black pepper, to taste

• Place the sliced kale in a large salad bowl. With clean hands, massage the kale until it softens and becomes slightly silky—this makes raw kale much more enjoyable to eat. Add the shaved broccoli and Brussels sprouts to the bowl and set aside.
• Prepare the dressing: In a medium bowl, whisk the egg yolks. Smash the garlic cloves and anchovy fillets into a paste using the flat side of a knife and a pinch of salt, then add that paste to the bowl. Add the Dijon mustard and lemon juice and whisk to combine.
• Slowly stream in the oil while whisking continuously to form a smooth, emulsified dressing. Once the dressing is cohesive, whisk in the white truffle oil if using. Stir in the finely grated Parmigiano-Reggiano and season to taste with salt and pepper.
• Pour the dressing over the shaved vegetable mixture and toss until evenly coated. You will likely use most or all of the dressing. Serve immediately, finishing with additional grated Parmigiano-Reggiano and a final grind of black pepper.