Prepare to revolutionize your salad game with a dish that's about to become your new obsession! This Lemon Parmesan Shaved Brussels Sprouts Salad is not just a side dish – it's a flavor explosion that will transform how you think about vegetables forever. Imagine delicate, paper-thin Brussels sprouts dancing with bright, zesty lemon, nutty Parmesan, and a hint of toasted pine nuts. This isn't just a salad; it's a culinary masterpiece that will have your taste buds singing and your dinner guests begging for the recipe!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, shaved
- 1/2 cup grated Parmesan cheese
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/4 cup toasted pine nuts (optional)
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold running water. Trim off the tough stem ends and remove any discolored or damaged outer leaves.
- Using a sharp mandoline slicer or a very sharp knife, carefully shave the Brussels sprouts into thin, delicate slices. Aim for uniform, paper-thin shavings to ensure even texture and quick marinating.
- In a large mixing bowl, combine the shaved Brussels sprouts with freshly squeezed lemon juice and olive oil. Toss gently to coat the sprouts evenly, allowing the acid and oil to begin breaking down the raw vegetable's tough fibers.
- Sprinkle grated Parmesan cheese over the dressed Brussels sprouts. Season with salt and freshly ground black pepper to taste, mixing thoroughly to distribute the flavors.
- If using pine nuts, toast them in a dry skillet over medium heat for 2-3 minutes, stirring constantly to prevent burning. Allow them to cool slightly before adding to the salad.
- Let the salad rest for 5-10 minutes at room temperature to allow the flavors to meld and the Brussels sprouts to slightly soften from the lemon juice and olive oil.
- Just before serving, give the salad a final toss and garnish with toasted pine nuts if desired. Serve immediately as a fresh, zesty side dish.
Tips
- Invest in a Sharp Mandoline: The key to this recipe is getting those ultra-thin, delicate Brussels sprout shavings. A sharp mandoline will give you uniform, paper-thin slices that absorb dressing perfectly.
- Don't Rush the Marinating: Let the salad sit for 5-10 minutes before serving. This allows the lemon juice to slightly soften the sprouts and lets the flavors meld together beautifully.
- Toast Pine Nuts with Care: Watch your pine nuts like a hawk when toasting! They can go from perfectly golden to burned in seconds. Keep them moving in the pan and remove from heat the moment they turn light golden brown.
- Freshness is Key: Use freshly grated Parmesan and freshly squeezed lemon juice for the most vibrant flavor. Pre-grated cheese and bottled lemon juice just won't compare.
- Serve Immediately: This salad is best enjoyed fresh. The delicate shaved sprouts can become soggy if left sitting too long, so time your preparation to serve right away.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 8g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 15mg
