Shaved Brussels Salad
also called shaved brussels sprout salad · brussel sprout salad · shredded brussels sprouts · raw brussels salad · sprout slaw · everyday kale and brussels salad
- The Bowl Shop
- serves 4
- recipe says 30 min
- Salads
Three ways to read this recipe
The table
| 1 lb(450 g; trimmed, halved through the root)Brussels sprouts | slice paper thin | stand 15 min in the lemon | crumble in |
| 3 Tbs(45 mL)lemon juice | |||
| 3/4 tspkosher salt | |||
| 3/4 cup(100 g)hazelnuts | toast 8 min, then rub the skins off | ||
| 2 oz(60 g; broken in shards)pecorino | |||
| 1/4 cup(60 mL)extra-virgin olive oil | |||
| 1 tsphoney | |||
| 1/2 tspblack pepper | |||
| The dressing is the lemon the sprouts sat in loosened with oil. Oil at the start and the salt never gets | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.
Pans and tools
1slice paper thin
2stand 15 min in the lemon
goes in with what step 1 made
3toast 8 min, then rub the skins off
4crumble in
goes in with what steps 2 and 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 15 min2 of 4 steps give no time
- Needs you
- about 8 min
- If you get it wrong
- Forgiving — shaved sprouts sit in lemon for an hour and get better; only the nuts lose anything, and they lose it slowly
toast 8 min, then rub the skins off
8 minneeds youfrom the start
slice paper thin
not timedfrom the start
stand 15 min in the lemon
15 minwalk awayfrom the start
crumble in
not timed15 min in
- needs you
- you can walk away
- never timed
You'll need mandoline · skillet
Goes with
See how it is written
>> title: Shaved Brussels Salad
>> category: Salads
>> tags: brussels sprouts, salad, pecorino, hazelnuts, lemon, no-cook
>> counters: The Bowl Shop
>> aka: shaved brussels sprout salad, brussel sprout salad, shredded brussels sprouts, raw brussels salad, sprout slaw, everyday kale and brussels salad
>> pairs-with: kale-caesar
>> servings: 4
>> time: 30 min
>> slack: forgiving — shaved sprouts sit in lemon for an hour and get better; only the nuts lose anything, and they lose it slowly
>> step: toast 8 min, then rub the skins off
Toast @hazelnuts{3/4%cup}(100 g) in a dry #skillet{} over medium heat for ~toast{8%min}, shaking the pan, then tip them into a towel and rub the skins off while they are hot.
>> step: slice paper thin
Slice @Brussels sprouts{1%lb}(450 g; trimmed, halved through the root) paper thin on a #mandoline{}, cut side down.
>> step: stand 15 min in the lemon
Stand @&(~1)shaved sprouts{} in @lemon juice{3%Tbs}(45 mL) and @kosher salt{3/4%tsp} for ~stand{15%min}, turning them over once.
>> step: crumble in
Crumble @&(~3)toasted hazelnuts{} into @&(~1)sprouts{} with @pecorino{2%oz}(60 g; broken in shards), @extra-virgin olive oil{1/4%cup}(60 mL), @honey{1%tsp} and @black pepper{1/2%tsp}.
The dressing is the lemon the sprouts sat in loosened with oil. Oil at the start and the salt never gets in.