4 Servings 15 min Cook
1 Tsp Dijon Mustard
1 Tbsp chopped Shallots
1/2 Tsp Salt
1/4 Tsp Pepper
5 Cup Brussels Sprouts
1/4 Cup Olive Oil
1/3 Cup Pine Nuts
2 Tbsp Lemon Juice
1 Tsp Lemon Peel
2 Large Egg
1 Tbsp Parmesan Cheese
Hard Boil eggs: Place the eggs in a saucepan.
Cover the eggs with lukewarm water.
Add a pinch of salt.
Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil).
Remove from heat cover with a tight lid.
Allow the eggs to stand for 11 minutes.
Drain the eggs a couple times under very cold water.
Cover the eggs with cold water then add in some ice.
Allow the eggs to sit in ice water for about 3 minutes.
Drain and peel.
Grate the lemon peel into 1 tsp of finely grated lemon zest.
Combine the lemon juice, zest, mustard, shallot, and measured salt and pepper in a medium, nonreactive bowl; set aside.
Grate the eggs on the large holes of a box grater; set aside.
Holding on to the stem end of the Brussels sprouts, thinly slice them crosswise until you get within 1/2 inch of the stem.
Discard the stems and place the sliced sprouts in a large bowl, breaking up the layers and discarding any tough pieces; set aside.
While whisking continuously, slowly drizzle the oil into the shallot mixture until all of the oil is incorporated.
Add the pine nuts and half of the grated eggs to the Brussels sprouts and drizzle with the dressing.
Gently toss until combined.
Let sit at room temperature until the sprouts slightly soften and the flavors meld, about 15 minutes.
Toss the salad again to redistribute the dressing.
Taste and season with salt and pepper as needed.
Transfer to a serving dish, top with the remaining eggs, and sprinkle with the Parmesan.