Shaved Brussels Sprout Salad with Parmigiano-Reggiano Vinaigrette

Shaved Brussels Sprout Salad with Parmigiano-Reggiano Vinaigrette

Curtis Di Fede

Curtis Di Fede

October 23rd, 2017

https://simplefeast.com/chefscatalog

Shaved Brussels Sprout Salad with Parmigiano-Reggiano Vinaigrette

Serves 4
30 minutes total time
30 minutes active time
Easy

The preparation of any food can dramatically change the flavor and texture, which is why I like serving vegetables cooked and raw. This dish may remind you of coleslaw but trust me when I say it’s an entirely different experience—in a better way.

Ingredients

¼ cup lemon juice, preferably freshly squeezed Meyer lemon juice
½ cup plus 2 tablespoons extra-virgin olive oil
¼ cup heavy cream
½ cup grated Parmigiano-Reggiano
Kosher salt
Freshly ground black pepper
1 ½ pounds Brussels sprouts

Directions
To Make the Vinaigrette

In a small bowl, whisk the lemon juice and olive oil together until smooth. Switch to a spoon and gently stir in the cream. (Using a whisk might cause the dressing to curdle.) Fold in ¼ cup plus 2 tablespoons of the grated Parmigiano-Reggiano and season to taste with salt and pepper.

To Assemble and Serve the Salad
Trim the stems of the Brussels sprouts, but keep the sprouts intact. Remove any large damaged exterior leaves and discard. Using a mandoline or a food processor fitted with the slicing attachment, shave the Brussels sprouts. Put in a large bowl.

Add the dressing a little at a time, until the Brussels sprouts are coated but not overly saturated. Pile the dressed leaves in the middle of each plate, garnish with the remaining grated cheese, if you like, and season with a bit more pepper.

This recipe is part of Simple Feast, an app that hosts an amazing community of Chefs and their delicious recipes. To view more recipes go to Simple Feast.

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Ingredients

  • ¼ cup lemon juice, preferably freshly squeezed Meyer lemon juice
  • ½ cup plus 2 tablespoons extra-virgin olive oil
  • ¼ cup heavy cream
  • ½ cup grated Parmigiano-Reggiano
  • Kosher salt
  • Freshly ground black pepper
  • 1 ½ pounds Brussels sprout
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