Shaved Brussels Sprout Salad

7 Jan

Based off of a recipe I saw on this is a nice change up for the sprouts.

Time: 15 min prep, 15 min stand        Serves: 4


  • Dressing

  • 1 tbsp lemon juice (freshly squeezed if possible)
  • 1 tsp lemon zest
  • 2 tsp Dijon mustard
  • 1 small-medium shallot, minced or finely chopped
  • 1/4 tsp sea salt, freshly ground – more if desired
  • 1/4 tsp black pepper, freshly ground – more if desired
  • pinch of crushed red pepper flakes
  • 3 tbsp olive oil
  • Salad

  • 1/2 pound Brussels sprouts, tough outer leaves removed
  • 1 hard boiled egg, chopped or grated – several slices reserved for garnish (I removed the yolk)
  • 1 tbsp Parmesan, grated plus a sprinkle for garnish

How to make it

  • Dressing

  • Combine first 7 ingredients in a small nonreactive bowl. Slowly add olive oil, whisking well to incorporate.
  • Salad

  • Hold the stem end of the Brussels sprouts, then thinly slice them crosswise until you get to about 1/2 inch to stem. Placed sliced sprouts in a medium bowl, discarding any tough pieces. Add eggs and Parmesan. Drizzle with dressing – dress according to your liking, you may not need all the dressing. Toss to combine. Let sit at room temp about 15 minutes. Before serving, toss again. Taste and adjust seasoning with s&p if necessary. Top with egg slices and sprinkle with Parmesan.

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