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Shaved Raw Brussels Sprouts with Castelrosso
- 2 pints Brussels sprouts
- 1/2 cup plus 1 tablespoon olive oil
- 1/2 cup freshly squeezed lemon juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground white pepper
- 1 cup crumbled Castelrosso cheese (about 4 ounces)
- Black pepper
Directions:View on Epicurious
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