Shaved Brussels Salad with Lemon-Caper-Parmesan Dressing by @starinfinitefood

22 min

6 servings

🫒

74 ml

Olive oil

🍋

45 ml

Lemon juice

🍋

2 g

Lemon zest

🫒

18 g

Capers

🧄

6 g

Garlic

🍁

37 ml

Maple syrup

🌼

10 g

Dijon mustard

🧂

7.5 g + 0.25 tsp

Salt

🌿

1 g

Dried oregano

⚫

1 g

Pepper

🧀

75 g + 120 ml

Parmesan cheese

💧

15 ml

Water

🌰

85 g

Walnuts

🌿

3 g

Rosemary

🌶️

0.6 g

Paprika

🥬

450 g

Brussels sprouts

🍇

110 g

Grapes

🌴

75 g

Dates

🧅

80 g

Red onion

  1. Preheat

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.

  2. Whisk
    • Olive oil
    • Lemon juice
    • Capers

    Whisk 4 tablespoons olive oil, lemon juice, lemon zest, chopped capers, minced garlic, 1 1/2 tablespoons maple syrup, Dijon mustard, 3/4 teaspoon salt, dried oregano, black pepper, finely shredded Parmesan cheese, and water in a small bowl.

  3. Combine
    • Walnuts
    • Olive oil
    • Salt

    Combine walnuts, 1/2 tablespoon olive oil, 1/2 tablespoon maple syrup, chopped rosemary, 1/4 teaspoon salt, and paprika in a small bowl.

  4. Spread
    • Walnuts

    Spread the walnut mixture in an even layer on the baking sheet. Bake for 7 minutes until fragrant and lightly candied.

  5. Shred
    • Brussels sprouts
    • Red grapes
    • Dates

    Finely shred the Brussels sprouts. Halve the grapes, chop the dates, and finely chop the red onion.

  6. Place
    • Brussels sprouts
    • Red grapes
    • Dates

    Place Brussels sprouts, grapes, dates, red onion, and shaved Parmesan cheese in a large salad bowl. Add the candied walnuts.

  7. Pour
    • Salt
    • Lemon juice
    • Parmesan cheese

    Pour the lemon-caper-Parmesan dressing over the salad. Toss thoroughly and season with additional salt and black pepper to taste.

Shaved Brussels Salad with Lemon-Caper-Parmesan Dressing by @starinfinitefood

22 min

6 servings

🫒

74 ml

Olive oil

🍋

45 ml

Lemon juice

🍋

2 g

Lemon zest

🫒

18 g

Capers

🧄

6 g

Garlic

🍁

37 ml

Maple syrup

🌼

10 g

Dijon mustard

🧂

7.5 g + 0.25 tsp

Salt

🌿

1 g

Dried oregano

⚫

1 g

Pepper

🧀

75 g + 120 ml

Parmesan cheese

💧

15 ml

Water

🌰

85 g

Walnuts

🌿

3 g

Rosemary

🌶️

0.6 g

Paprika

🥬

450 g

Brussels sprouts

🍇

110 g

Grapes

🌴

75 g

Dates

🧅

80 g

Red onion

Preparation Steps

  1. Step 1/7

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper if desired.

    🍳Baking sheet

  2. Step 2/7

    Whisk 4 tablespoons olive oil, lemon juice, lemon zest, chopped capers, minced garlic, 1 1/2 tablespoons maple syrup, Dijon mustard, 3/4 teaspoon salt, dried oregano, black pepper, finely shredded Parmesan cheese, and water in a small bowl.

    🫒Olive oil
    🍋Lemon juice
    🍋Lemon zest
    🫒Capers
    🧄Garlic
    🍁Maple syrup
    🌼Dijon mustard
    🧂Salt
    🌿Dried oregano
    ⚫Black pepper
    🧀Parmesan cheese
    💧Water
    🥣Small mixing bowl
    🥄Whisk
    🥄Measuring spoons

  3. Step 3/7

    Combine walnuts, 1/2 tablespoon olive oil, 1/2 tablespoon maple syrup, chopped rosemary, 1/4 teaspoon salt, and paprika in a small bowl.

    🌰Walnuts
    🫒Olive oil
    🍁Maple syrup
    🌿Fresh rosemary
    🧂Salt
    🌶️Paprika
    🥣Small mixing bowl
    🥄Measuring spoons

  4. Step 4/7

    Spread the walnut mixture in an even layer on the baking sheet. Bake for 7 minutes until fragrant and lightly candied.

    🌰Walnuts
    🍳Baking sheet
    🥄Spatula

  5. Step 5/7

    Finely shred the Brussels sprouts. Halve the grapes, chop the dates, and finely chop the red onion.

    🥬Brussels sprouts
    🍇Red grapes
    🌴Dates
    🧅Red onion
    🔪Chef's knife
    🪵Cutting board

  6. Step 6/7

    Place Brussels sprouts, grapes, dates, red onion, and shaved Parmesan cheese in a large salad bowl. Add the candied walnuts.

    🥬Brussels sprouts
    🍇Red grapes
    🌴Dates
    🧅Red onion
    🧀Parmesan cheese
    🌰Walnuts
    🥣Large salad bowl

  7. Step 7/7

    Pour the lemon-caper-Parmesan dressing over the salad. Toss thoroughly and season with additional salt and black pepper to taste.

    🧂Salt
    ⚫Black pepper
    🥣Large salad bowl

Composition

Ingredients

Types

Fats and oils, Fruit, Condiments, Vegetables, Sweeteners, Herbs and spices, Dairy, Water, Nuts

Ingredients

Olive oil, Lemon juice, Lemon zest, Capers, Garlic, Maple syrup, Dijon mustard, Salt, Dried oregano, Pepper, Parmesan cheese, Water, Walnuts, Rosemary, Paprika, Brussels sprouts, Grapes, Dates, Red onion

Notes

Olive oil (for the dressing, for the walnuts), Lemon juice (juice of 1 lemon), Lemon zest (zest of 1 lemon), Capers (chopped), Garlic (minced), Maple syrup (for the dressing, for the walnuts), Salt (for the dressing, for the walnuts, to taste, for the salad), Pepper (for the dressing, to taste, for the salad), Parmesan cheese (finely shredded, for the dressing, shaved, for the salad), Water (for the dressing), Rosemary (chopped), Brussels sprouts (finely shredded), Grapes (halved), Dates (chopped), Red onion (finely chopped)

Allergens

Mustard, Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Pescatarian, Mediterranean diet

Calories

355 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 29g, Fat: 24g, Fiber: 7g, Sugars: 17g

Nutritional Information

Minerals

Calcium: 190mg, Potassium: 520mg, Iron: 2.1mg, Sodium: 520mg

Vitamins

Vitamin C: 92mg, Vitamin K: 180mcg, Vitamin A: 120mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

7 minutes

Overall

22 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Chef's knife, Cutting board, Small mixing bowl, Large salad bowl, Whisk, Measuring cups, Measuring spoons, Baking sheet, Spatula

Appliances

Oven

Type

Type

Type Of Dish

Salad, Side Dish

Occasions

Dinner, Thanksgiving, Holiday meal, Autumn meal

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Creamy, Crisp, Chewy, Juicy

Flavors

Sweet, Salty, Tangy, Bright, Nutty, Savory, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because the dressing contains Parmesan cheese), fridge : 3 days (Store in an airtight container,Keep dressing separate when possible for best texture), freezer : (Not recommended because raw Brussels sprouts, grapes, and Parmesan lose texture after thawing)