Shredded Brussels Sprouts with Lemon Citronnette dressing

This is my new favorite side dish!   I believe I could possibly eat this every day and be just fine with it and the best part is that it is so simple to make.


Start out with a bag of Brussels Sprouts.  I used a 1.5 bag that was perfect for 4 people, but that was me being generous in sharing.  [LOL]  This would serve 4-6 people depending on how much you like it and how much one eats at a serving.    I could down half of it but pay for it later by being miserably full.

Next comes the only time-consuming part…………….shaving the sprouts.   You thinly (as thin as you can) slice the tips until you get to the harder core.  Your shaved pieces should look like confetti.     Take the unused portion of the sprout and place in a bag to make sautéed Brussels Sprouts later.    

Citronette dressing:   3 tbsp of fresh squeezed lemon juice.    If you don’t use fresh squeezed you may need a little more for flavor.   Add in 1/3 cup avocado oil and a dash of salt and white pepper to taste.  You can place in a sealed container and shake to mix or use an immersion blender, anything to make it very well emulsified.  The salt and white pepper will be up to you according to what you like, I personally only use a pinch of each.

DO NOT dress the salad yet.  Keep the dressing separate until ready to eat and pour on individually.


toppings: (don’t skip this, it really makes the salad)

1 cup roasted pine nuts  
1 cup Percorino-Romano cheese, shredded

Guests can dress the salad with Citronette, nuts and cheese as they prefer.

If you leave the nuts, dressing or cheese in the salad over night it will get a bit soggy.   It is still good, just not fresh and crisp.

Shaved Brussels Sprouts with Citronette Percorino-Romano Cheese
Serves 4
A fresh crisp salad with lots of flavor
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Prep Time
30 min
Prep Time
30 min
  1. 1.5 lbs Brussels Sprouts
  2. 3 tbsp lemon juice
  3. 1/3 cup avocado oil
  4. salt and white pepper
  5. Pine nuts
  6. Percorino-Romano cheese
  1. Shave the ends of B-Sprouts until you reach the core (should resemble confetti) make dressing by adding lemon, oil, salt and pepper. Garnish with nuts and cheese. Keep every thing separate until ready to eat.
  1. Salad will get soggy if dressed and left over night so only add things as you are eating them.
Gluten Free Alaska
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