• ¼ cup salt
• 1 pound Brussels sprouts, trimmed
• ½ lemon, cut into quarters
• 3 tablespoons fresh lemon juice
• 3 tablespoons olive oil
• 3 tablespoons finely chopped fresh parsley
• 1 tablespoon finely chopped fresh dill
• freshly ground black pepper

In a medium pot, combine the salt with 1½ quarts water and bring to a boil over high heat. Add the Brussels sprouts and lemon wedges, reduce the heat to medium, and cook for about 15 minutes, until the sprouts are tender but still firm inside. Check with a fork; you should feel some resistance in the center of the sprouts.

Drain the Brussels sprouts in a colander and rinse for 30 seconds under cold running water to stop the cooking. Discard the lemon wedges.

While the sprouts are still hot, cut them lengthwise in half and place them in a bowl. Add the lemon juice, oil, parsley, and dill, season generously with pepper, and toss. Serve warm.