Shaved brussels sprouts and parmesan salad (for two)
2 serves
20 m
Ingredients
- 2 tablespoons extra virgin olive oil
- 1½ tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 small clove garlic, crushed
- 225g Brussels sprouts, trimmed
- ¼ cup coarsely chopped fresh parsley
- 2 green shallots, thinly sliced
- 20g shaved parmesan cheese
- 2 tablespoons walnuts, toasted, chopped
- 1 tablespoon 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.
