Shaved Brussels Sprouts Salad
"Brussels sprouts, a miniature member of the cabbage family, are often overcooked into a stinky, mushy mess. Not so here; instead they’re left raw, sliced thinly, and tossed with a Caesar-inspired dressing for a crunchy alternative to coleslaw that can stand up to braised pork chops or a thick slab of meatloaf. Game plan: You can boil the eggs ahead of time and keep them in the refrigerator for up to 2 days. This dish was featured as part of our 5 Recipes for Fall Ingredients...."
INGREDIENTS
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2 tablespoons freshly squeezed lemon juice
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1 teaspoon finely grated lemon zest
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1 teaspoon Dijon mustard
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1 tablespoon finely chopped shallot (about 1/2 medium shallot)
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1/2 teaspoon kosher salt, plus more as needed
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1/4 teaspoon freshly ground black pepper, plus more as needed
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2 peeled hard-boiled eggs (see Game Plan note)
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1 1/2 pounds Brussels sprouts, discolored or tough outer leaves removed
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1/4 cup olive oil
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1/3 cup toasted pine nuts
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1 tablespoon finely grated Parmesan cheese, grated on the small holes of a box grater
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