Shaved Broccoli, Brussels Sprouts, and Kale Salad with Truffle Parmesan Dressing

cups lacinato kale leaves, stripped from the stems, and thinly sliced

broccoli, thinly shaved (I try to use the larger florets with a decent portion of the stalk attached for this, as they are easier to manage than the small ones – any extra broccoli can be reserved for another use!)

Brussels Sprouts, end trimmed, and thinly shaved

whole large egg yolks (*these will be consumed raw, so make sure you buy high-quality eggs or use pasteurized eggs)

small garlic cloves

anchovy fillets, packed in oil, drained

Dijon mustard

tablespoons freshly squeezed lemon juice

grapeseed or vegetable oil

white truffle oil (I use La Tourangelle brand!), optional

– 4 tablespoons finely grated parmigiano-reggiano cheese, plus more serving

kosher sea salt

freshly ground black pepper