+

Shaved Brussels Sprouts Salad

Shaved Brussels Sprouts Salad

Ingredients (11)

  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely chopped shallot (about 1/2 medium shallot)
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 2 peeled hard-boiled eggs (see Game Plan note)
  • 1 1/2 pounds Brussels sprouts, discolored or tough outer leaves removed
  • 1/4 cup olive oil
  • 1/3 cup toasted pine nuts
  • 1 tablespoon finely grated Parmesan cheese, grated on the small holes of a box grater
Try Amazon Fresh
Nutritional Information
  • Calories318
  • Fat24.81g
  • Saturated fat3.76g
  • Trans fat0.0g
  • Carbs18.18g
  • Fiber7.12g
  • Sugar4.8g
  • Protein11.23g
  • Cholesterol77.01mg
  • Sodium369.39mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Brussels sprouts, a miniature member of the cabbage family, are often overcooked into a stinky, mushy mess. Not so here; instead they’re left raw, sliced thinly, and tossed with a Caesar-inspired dressing for a crunchy alternative to coleslaw that can stand up to braised pork chops or a thick slab of meatloaf. Pair with our butternut squash soup for a warming seasonal meal.

Game plan: You can boil the eggs ahead of time and keep them in the refrigerator for up to 2 days.

This dish was featured as part of our 5 Recipes for Fall Ingredients.

Tips for Christmas and Eggs

Instructions

  1. 1Combine the lemon juice, zest, mustard, shallot, and measured salt and pepper in a medium, nonreactive bowl; set aside.
  2. 2Grate the eggs on the large holes of a box grater; set aside.
  3. 3Holding on to the stem end of the Brussels sprouts, thinly slice them crosswise until you get within 1/2 inch of the stem. Discard the stems and place the sliced sprouts in a large bowl, breaking up the layers and discarding any tough pieces; set aside.
  4. 4While whisking continuously, slowly drizzle the oil into the shallot mixture until all of the oil is incorporated.
  5. 5Add the pine nuts and half of the grated eggs to the Brussels sprouts and drizzle with the dressing. Gently toss until combined. Let sit at room temperature until the sprouts slightly soften and the flavors meld, about 15 minutes.
  6. 6Toss the salad again to redistribute the dressing. Taste and season with salt and pepper as needed. Transfer to a serving dish, top with the remaining eggs, and sprinkle with the Parmesan.
Load Comments

Recommended from Chowhound

Win Game Day with These Vegetarian Party Nachos
Food News

Win Game Day with These Vegetarian Party Nachos

by Alexis deBoschnek | Whether you’re gearing up for game day or prepping for one of the many award shows this winter, these...

11 Ways to Gussy Up Guacamole for Game Day
Recipe Round-Ups

11 Ways to Gussy Up Guacamole for Game Day

by Miki Kawasaki | There's absolutely nothing wrong with a bowl of basic guacamole, but when you want to spice it up...

Quick and Easy Instant Pot Breakfast Recipes for Less Morning Stress
Recipe Round-Ups

Quick and Easy Instant Pot Breakfast Recipes for Less Morning Stress

by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...