Try this Shaved Brussels Sprout Salad with Marcona Almonds, Egg, Pecorino and Citrus recipe, or contribute your own.
Suggest a better description1. Make hard-boiled eggs. Cool.
2. Meanwhile, make vinaigrette: In a small bowl, whisk together lemon and orange juices and shallot. Gradually whisk in olive oil in a slow, thin stream to form an emulsion. Season with salt and pepper. Whisk again, cover and refrigerate at least 30 minutes or up to 3 days.
3. Sieve eggs: Separate hard-boiled egg whites and yolks. Over a small bowl, push egg whites through a fine mesh sieve, a colander or the large holes of a box grated. Over another bowl, sieve yolks in the same way. Set aside.
4. Holding the stem of each brussels sprouts, use a mandoline to thinly shave. (Alternately, use a sharp knife to slice as thinly as possible.) In a large bowl, toss together Brussels sprouts, sieved egg whites and yolks, and almonds. Pour 3/4 cup vinaigrette over salad and toss again. Top with pecorino and a drizzle of the vinaigrette.
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 57 | ||
Calories from Fat: 31 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 141mg | 43 % | |
Sodium 48.1mg | 2 % | |
Potassium 107.4mg | 3 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 2.7g | ||
Protein 4.7g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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