Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A crunchy raw salad of finely shaved Brussels sprouts dressed with lemon and olive oil and showered with Parmesan and walnuts.
Side dish. Good with roast chicken, grilled steak or pork chops. Find a main
Equipment: Sharp knife or mandoline, mixing bowl
Measures and names
Ingredients
- 300 g Brussels sprouts, trimmed
- 1 lemon, zest and juice
- 2 tbsp extra virgin olive oil
- 30 g Parmesan or vegetarian hard cheese, shaved with a peeler
- 30 g walnut halves, roughly chopped
- Salt and black pepper
Method
- Slice the sprouts as thinly as you can with a sharp knife or mandoline, then separate the slices into a large bowl.
- Whisk the lemon zest, juice, olive oil and a good pinch of salt and pepper together, pour over the sprouts and toss well with your hands, scrunching gently.
- Leave to stand for 10 minutes to soften slightly.
- Pile onto a plate and scatter over the Parmesan shavings and walnuts just before serving.
Swaps and tips
Dress the sprouts 10 minutes before serving so they soften slightly. Undressed shaved sprouts keep in the fridge for a day, and toasting the walnuts first adds extra flavour.
Easy variations
- Add thinly sliced apple for sweetness
- Swap the walnuts for toasted hazelnuts
- Add a few chopped anchovies to the dressing
- Use pecorino instead of Parmesan
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 6 g | 3 g | 4 g | 14 g | 170 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
