Shredded Raw Brussel Sprouts with Pecorino, Lemon and Olive Oil
Difficulty Level: Easy
Notes: A hearty raw salad, super healthy. Use the best olive oil you have for this one since it is so simple. Great as a packed lunch as well since the brussel sprouts won’t wilt.
This salad is a minimalist work, an elegant and restrained salad. If I had Italian aristocrats coming for dinner, I would make this salad, being careful of course to use the best olive oil and Pecorino I could find. Go to your local cheese monger and ask to try a few cheeses that would be similar to a Pecorino or a Parmesan, and see what you like the best. The main difference between Parmesan and Pecorino are the regions they come from, and that Parmesan is made from cow’s milk, while Pecorino is made from sheep’s milk. They are both salty, nutty and hard, perfect for grating over your shredded brussel sprouts.
This salad will be great the next day, so make extra to bring to work.
- 1 1/2 lb brussel sprouts
- 1 small clove garlic
- 1 shallot
- juice of 1 lemon
- olive oil
- Pecorino Romano
- toasted pine nuts
Wash and dry brussel sprouts. Cut off the bottom of each one and discard. With a sharp knife, hold sprout with flat side down on cutting board and slice each sprout as thinly as possible. You can use a mandolin for this, but be careful!
Mince shallot and garlic clove, add to sprouts. Squeeze juice of one lemon over sprouts and drizzle with olive oil and stir until the greens are well-coated. Crack pepper and sea salt on top.
Using a micro-grater, grate cheese on top of salad, toss to combine. Add as much cheese as you fancy.
Optional: toast a few pine nuts and toss them on top.
Where my sprout heads at?
Yum! Definitely going to try this!
Apparently my grandparents cooked Brussels sprouts so poorly that my parents still hate them and as a result they were never served at family dinner and I don’t think I’ve ever tried them? Has this happened for anyone else?
Please note that I am not a doctor or nutritionist. The information in this FAQ has been gathered by reading numerous resources on the subject. It is always important to do your own research before changing your diet and to seek the advice of a medical professional. This is merely intended as a…
Loveforketo: SW 252, Fayetteville, AR
Fitenoughtotraveltheworld: SW 130, San Dieo, CA
Myketodiary: SW: 200.1, Los Angeles, CA
Bahhmmblog: SW 220, LA
Fromsmallvilletosuperman: SW 225, San Diego,…
I know we have one floating around somewhere, but there seems to be new keto-ers each day!
So if you want to be on it, reblog this and I’ll make one master post so you guys can find people based on their city and starting weight!(Reblog with your SW and city! Or make sure it’s right there on your blog :))
Keto food pyramid
•Preheat oven to 250.
•Slice zucchini thinly using a mandoline (I used a Chefs Envy which I highly recommend).
•Place pieces between paper towel and pound out extra moisture.
•Arrange on a parchment paper lined baking sheet (don’t overlap but close).
•Lightly mist olive oil nonstick cooking spray on top of the pieces and sprinkle a little salt or whatever seasonings.
•Bake for 1.5 - 2 hours depending on thickness and size of zucchini.
3g fat…… 2g carb
basically i dont care if you drink smoke or do drugs as long as you can hold a conversation about something besides the fact that you drink smoke or do drugs