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Shaved brussels sprouts and parmesan salad

Shaved brussels sprouts and parmesan salad

Shaved-brussels-sprouts-parmesan

4 serves

20 m

See recipe for serves 2 here


Ingredients

  • ⅓ cup extra virgin olive oil
  • ¼ cup lemon juice
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, crushed
  • 450 g Brussels sprouts, trimmed
  • ½ cup coarsely chopped fresh parsley
  • 4 green shallots, thinly sliced
  • 35 g shaved parmesan cheese
  • ½ cup walnuts, toasted, chopped
  • 2 tablespoons pitted green olives, thinly sliced

Method

Step 1

To make dressing, whisk oil, lemon juice, mustard and garlic in a small bowl. Season with pepper.

Step 2

Finely shred sprouts in a food processor using the slicing attachment. Transfer to a large, non-metallic bowl.

Step 3

Add parsley, shallots and dressing to sprouts. Toss to coat. Cover and stand at room temperaturefor 30 minutes or refrigerate for up to 2 hours.

Step 4

When ready to serve, add parmesan, walnuts and olives. Toss to combine.

Tips

  • Using extra virgin olive oil gives the dressing a rich, slightly peppery flavour.
  • This salad works well with a variety of proteins. Try serving it alongside grilled chicken, lamb or tofu steaks.
  • If you don’t have a food processor, use a mandoline slicer to slice the sprouts finely.
  • Store any leftover salad in a container in the fridge for up to 2 days.
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