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Shaved Brussel Sprout Salad

10 INGREDIENTS • 10 STEPS • 1HR 10MINS

Shaved Brussel Sprout Salad

Recipe

4.0

1 rating
Brussel sprouts are on everyone's menu these days, at every place you go, and in everything. They are really good and oh-so-good for you too. I made this salad for Easter, and I hope you enjoy it as much as we all did.
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Brussel sprouts are on everyone's menu these days, at every place you go, and in everything. They are really good and oh-so-good for you too. I made this salad for Easter, and I hope you enjoy it as much as we all did.
author_avatar
Angie's Southern Kitchen
Hello! Welcome to my Southern way of life! I love to cook. I love to try new foods, new restaurants, and any thing to do with food.

1HR 10MINS

Total Time

$3.67

Cost Per Serving

Ingredients

Servings
4
us / metric
Lemon
2
Lemons, juiced, zested
Orange
1/2
Orange, juiced, zested
Shallot
1
Large Shallot, minced
Olive Oil
120 mL
Olive Oil
Sea Salt
1 tsp
Sea Salt
Freshly Ground Black Pepper
1/2 tsp
Freshly Ground Black Pepper
Egg
4
Eggs
Brussels Sprouts
1 pckg
Brussels Sprouts
Marcona Almonds
60 g
Marcona Almonds
Pecorino Romano Cheese
4 Tbsp
Pecorino Romano Cheese, grated

Nutrition Per Serving

VIEW ALL
Calories
364
Fat
38.9 g
Protein
5.5 g
Carbs
2.8 g
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author_avatar
Angie's Southern Kitchen
Hello! Welcome to my Southern way of life! I love to cook. I love to try new foods, new restaurants, and any thing to do with food.

Cooking Instructions

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step 1
For the vinaigrette, add Lemons (2) and Orange (1/2) to a jar or container.
step 2
Finely chop the Shallot (1) and add to the jar with the juices, letting the mixture sit for 30 minutes.
step 2 Finely chop the Shallot (1) and add to the jar with the juices, letting the mixture sit for 30 minutes.
step 3
Prepare the hard-boiled Eggs (4). Place the eggs in a single layer at the bottom of the pot and cover with cold water by an inch. Bring to a boil over medium-high heat.
step 4
Turn off the heat, cover, and let sit for 8 to 10 minutes. Drain the water, cool the eggs in ice water and peel.
step 5
Gradually whisk in the Olive Oil (120 mL) in a thin stream to form an emulsion. Season with Sea Salt (1 tsp) and Freshly Ground Black Pepper (1/2 tsp).
step 6
Whisk again, cover, and refrigerate for 30 minutes.
step 7
Using a mandoline, carefully shave each of the Brussels Sprouts (1 pckg), holding the stem end. Grate hard-boiled eggs on the fine side of the grater.
step 7 Using a mandoline, carefully shave each of the Brussels Sprouts (1 pckg), holding the stem end. Grate hard-boiled eggs on the fine side of the grater.
step 8
In a large bowl, add the sprouts, eggs, and Marcona Almonds (60 g), and toss to combine.
step 9
Pour on about 3/4 cups of the vinaigrette, and toss again.
step 10
Spoon into chilled bowls and top with the Pecorino Romano Cheese (4 Tbsp), and a little bit more vinaigrette. Serve and enjoy!
step 10 Spoon into chilled bowls and top with the Pecorino Romano Cheese (4 Tbsp), and a little bit more vinaigrette. Serve and enjoy!
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