INGREDIENTS
1 lb
Brussels sprouts, paper thin
1
Garlic clove
1/2 cup
Parsley, leaves
1
Shallot
1 tbsp
Mustard, grainy
2 tbsp
Caraway seeds, toasted
1
Kosher salt and freshly ground black pepper
1/4 cup
Apple cider vinegar
1/2 cup
Olive oil, extra-virgin