Wash and remove the outer leaves from the Brussels Sprouts (300 gram).
Using a mandoline, hold the brussels sprouts by the stem and thinly slice them into a large bowl. If you do not have a mandoline, hold the brussels sprouts by the stem and thinly slice them with a sharp knife.
Go through the bowl and remove any tough bits of stem.
Juice the Lemon (1/2) into a large enough jar or pitcher to make the dressing.
Add the Garlic (1 clove), Salt (25 gram), Fresh Parsley (24 gram), Olive Oil (200 milliliter), Parmesan Cheese (120 gram), Ground Black Pepper (2 1/2 teaspoon), Shallot (1), and Anchovy (30 gram) to the same jar.
Using an immersion blender, blend everything together until the dressing is smooth and fully combined.
Add more Parmesan Cheese (to taste) over the shaved brussels sprouts.
Roughly chop the Hazelnuts (15 gram) and add them to the brussels sprouts.
Add the dressing to the bowl.
Toss the salad together, until everything is evenly coated.
Top with additional Parmesan Cheese and Hazelnuts (to taste). Serve and enjoy!