Photo: Anna Pelzer
Brussels Sprout Salad Recipe
8 ingredients
Serves 4 - 6.
openrecipes
A shredded brussels sprout salad recipe, slaw-like in spirit, accompanied by lots of toasted hazelnuts, and shard after shard of aged cheese. The sprouts are tossed with a few glugs of olive oil and a big squeeze of fresh, fragrant lemon juice.
Estimated Nutrition (whole recipe, rough)
415
Calories
21g
Protein
31g
Fat
17g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pound brussels sprouts, freshest you can find
- 3 tablespoons extra-virgin olive oil
- 2 - 3 tablespoons fresh lemon juice
- 1 teaspoon fresh thyme leaves
- 1/3 cup fresh chives, minced
- 2-3 big pinches of salt
- 1 1/3 cups hazelnuts, smashed just a bit and toasted
- 2 ounces hard, salty, aged cheese, shaved (pecorino, dry aged jack, Parmesan, etc)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes