Ingredients:

  • 12 oz (340 g) Brussels sprouts (about 10–12 medium), trimmed and core ends removed
  • 4 large eggs (for hard-boiled, cooled and grated)
  • 1/3 cup (35 g) toasted sliced almonds or chopped walnuts
  • 1/4 cup (20 g) freshly grated Parmesan or Pecorino Romano (optional)
  • 1 small shallot, very finely minced (or 2–3 tbsp finely sliced scallion)
  • Freshly ground black pepper, to taste
  • Flaky sea salt or kosher salt, to taste
  • 2 tbsp fresh lemon juice (about 1 medium lemon) — or 1½ tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup (optional, to balance acidity)
  • 3 tbsp extra-virgin olive oil (45 ml)
  • Salt and freshly ground black pepper, to taste
  • Optional: Zest of 1 lemon
  • Optional: 1–2 tbsp capers (rinsed)
  • Optional: 1 small apple, julienned
  • Optional: 2–3 slices prosciutto or 3–4 slices cooked bacon, chopped (for non-vegetarian version)

Instructions:

  1. Hard-boil the eggs: place eggs in a single layer in a saucepan, cover with cold water by about 1 inch, bring to a gentle boil, then reduce heat and simmer 9–10 minutes for fully set yolks.
  2. Transfer eggs to an ice bath and cool 5–10 minutes, then peel and set aside for grating.
  3. Trim bases of the Brussels sprouts, remove any yellow outer leaves, and shave thinly using a mandoline, sharp knife, or vegetable peeler; place shaved sprouts in a large mixing bowl.
  4. Make the vinaigrette: whisk together lemon juice (or vinegar), Dijon mustard, honey (if using), a pinch of salt and pepper; slowly whisk in olive oil until emulsified or shake in a jar.
  5. Toast nuts and prepare add-ins: toast almonds or walnuts in a dry skillet over medium heat 2–3 minutes until fragrant; cool slightly. Prepare shallot, optional apple, cheese, or cured meat.
  6. Toss the salad: pour most of the dressing over the shaved sprouts (reserve a little), toss thoroughly with tongs so all shreds are lightly coated, let sit 5 minutes to soften slightly, then taste and adjust salt, pepper, and acid.
  7. Grate the peeled hard-boiled eggs over the dressed salad using the large holes of a box grater or a Microplane for a snowy finish; scatter toasted nuts and optional Parmesan, drizzle reserved dressing if needed, and serve immediately.