Shaved Brussels Sprouts Salad Recipe

Name: Shaved Brussels Sprouts Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Combine the lemon juice, zest, mustard, shallot, and measured salt and pepper in a medium, nonreactive bowl; set aside.
2
Grate the eggs on the large holes of a box grater; set aside.
3
Holding on to the stem end of the Brussels sprouts, thinly slice them crosswise until you get within 1/2 inch of the stem.
4
Discard the stems and place the sliced sprouts in a large bowl, breaking up the layers and discarding any tough pieces; set aside.
5
While whisking continuously, slowly drizzle the oil into the shallot mixture until all of the oil is incorporated.
6
Add the pine nuts and half of the grated eggs to the Brussels sprouts and drizzle with the dressing.
7
Gently toss until combined.
8
Let sit at room temperature until the sprouts slightly soften and the flavors meld, about 15 minutes.
9
Toss the salad again to redistribute the dressing.
10
Taste and season with salt and pepper as needed.
11
Transfer to a serving dish, top with the remaining eggs, and sprinkle with the Parmesan.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Shaved Brussels Sprouts Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shaved Brussels Sprouts Salad Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions