2 pounds Brussels sprouts
3/4 cup olive oil
2 lemons, zested and juiced
2 large shallots, peeled and sliced
1/2 cup parsley, chopped fine
4 large cloves garlic, minced
Kosher salt
Fresh-ground black pepper
Clean the Brussels sprouts and trim off the bottom 1/4 inch of their core, removing any loose leaves as you do so. Pierce their cores with a small paring knife or a vegetable peeler.
Fill a large bowl with cold water and set it aside or in the sink. Bring an inch of salted water to boil in a large pot. Add the sprouts and cover. Cook for 2-3 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments then drain again.
Cut the sprouts in half and put in a large bowl. Season to taste with salt and pepper, then toss with the lemon zest, shallots, parsley, and minced garlic.
Make the dressing: Whisk the olive oil and lemon juice together vigorously until thick and pale yellow.
Pour the dressing over and toss. Refrigerate for at least an hour — but be aware that these are really better a day after cooking.