I’ve been loving Brussels sprouts lately! I found an amazing recipe online that I would like to share with you. With hard-boiled eggs, pine nuts, parmesan cheese, and a mustard vinaigrette, it has similar flavors to a ceasar salad.
Like other cruciferous vegetables, Brussels sprouts have cancer-fighting compounds called glucosinolates. In fact, a recent study found that Brussels sprouts have more glucosinolates than mustard greens, broccoli, cabbage, kale and cauliflower.
Brussels sprouts have lots of sulphur compounds which help with detoxification. Its key antioxidants are vitamins A and C and the mineral manganese as well as many flavonoids. Glucosinolates are anti-inflammatory along with vitamin K that’s found in the mini cabbages. Brussels sprouts are surprisingly high in omega-3 fatty acids, with 1 1/2 cups providing 480mg of ALA.
Shaved Brussels Sprouts Salad from www.chow.com
- 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
- Combine the lemon juice, zest, mustard, shallot, and measured salt and pepper in a medium, nonreactive bowl; set aside.
- Grate the eggs on the large holes of a box grater; set aside.
- Holding on to the stem end of the Brussels sprouts, thinly slice them crosswise until you get within 1/2 inch of the stem. Discard the stems and place the sliced sprouts in a large bowl, breaking up the layers and discarding any tough pieces; set aside.
- While whisking continuously, slowly drizzle the oil into the shallot mixture until all of the oil is incorporated.
- Add the pine nuts and half of the grated eggs to the Brussels sprouts and drizzle with the dressing. Gently toss until combined. Let sit at room temperature until the sprouts slightly soften and the flavors meld, about 15 minutes.
- Toss the salad again to redistribute the dressing. Taste and season with salt and pepper as needed. Transfer to a serving dish, top with the remaining eggs, and sprinkle with the Parmesan.