1½lb brussels sprouts, halved and sliced into ¼ strips (stopping ½" from the stem)
2tbsp fresh lemon juice
1tsp lemon zest
½tsp granulated sugar
1tsp dijon mustard
½ medium shallot, minced (gives that garlic and onion flavor all at once)
¼ olive oil
½tsp salt (or to taste)
pepper to taste
2 peeled hard boiled eggs, grated on the large holes of a grater
¼cup grated parmasen cheese (plus more for topping)
⅓cup toasted pine nuts (save a few for topping)
Instructions
Place lemon juice, zest, sugar, mustard and shallot in a large bowl. Whisk together. Continuing whisking and slowly pour in olive oil. Whisk until well incorporated. Add salt and pepper and adjust seasoning to taste.
Pour brussels into the dressing and toss. Add egg (only half), pine nuts and parmesan and toss gently again. Allow flavors to meld for about 15 minutes. Top with remaining egg, pine nuts and cheese. Enjoy!
Recipe by pretty plain janes at https://prettyplainjanes.com/2015/11/12/ceasar-brussels-sprouts-slaw/