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SideChef
Recipes
Gluten-Free
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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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.
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.
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
1/2 cup
Olive Oil
Sea Salt
1 tsp
Sea Salt
Freshly Ground Black Pepper
as needed
Freshly Ground Black Pepper
Egg
4
Eggs
Brussels Sprouts
1 pckg
Brussels Sprouts
Marcona Almonds
1/2 cup
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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Shaved Brussel Sprout Salad
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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 InstructionsHide images
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 (1/2 cup) in a thin stream to form an emulsion. Season with Sea Salt (1 tsp) and Freshly Ground Black Pepper (as needed).
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 (1/2 cup), 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!
Tags
Gluten-Free
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Easter
Vegetarian
Salad
Spring
Vegetables
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