Shaved brussels sprouts salad

Ingredients

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Brussels sprouts

  Raw

  5 cup or 440g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Pine nuts

  Nuts, dried

  ⅓ cup or 45g

• Lemon juice

  Raw

  2 tbsp or 30g

• Lemon peel

  Raw

  1 tsp or 2g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Parmesan cheese

  Shredded

  1 tbsp or 5g

Directions

1. Hard boil eggs: Place eggs in a saucepan, cover with lukewarm water, add a pinch of salt, and bring to a full boil over medium heat. Boil for 2 minutes after reaching a full boil, then remove from heat, cover with a tight lid, and let stand for 11 minutes. Drain and rinse eggs under cold water several times, then cover with cold water and add ice. After 3 minutes, drain and peel.
2. Grate lemon peel into 1 tsp of zest. Combine lemon juice, zest, mustard, shallot, salt, and pepper in a medium bowl; set aside. Grate eggs on the large holes of a box grater; set aside.
3. Thinly slice Brussels sprouts crosswise, discarding stems, and place in a large bowl.
4. Whisking continuously, slowly drizzle oil into the shallot mixture until fully incorporated.
5. Add pine nuts and half of the grated eggs to the Brussels sprouts, drizzle with dressing, and gently toss. Let sit at room temperature for about 15 minutes.
6. Toss salad again, season with salt and pepper as needed, transfer to a serving dish, top with remaining eggs, and sprinkle with Parmesan.

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