Shaved Brussels Sprout Salad Recipe
parmesan risotto cake, truffle vinaigrette
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Ingredients
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Salad
Parmesan Risotto Cake
Truffle Vinaigrette
Method
Salad Preparation
- 1
Prepare the Brussels Sprouts
Remove the outer leaves of the Brussels sprouts and trim the ends. Using a mandoline or sharp knife, shave the Brussels sprouts into thin slices.
- 2
Prepare the Radishes
Thinly slice the radishes and set aside.
- 3
Mix the Salad
In a large bowl, combine the shaved Brussels sprouts, sliced radishes, grated Parmesan cheese, olive oil, salt, pepper, and lemon juice. Toss well to combine.
Parmesan Risotto Cake Preparation
- 4
Cook the Risotto
In a saucepan, heat the vegetable broth and keep it warm. In another pan, melt the butter over medium heat, add the chopped onion and garlic, and sauté until translucent. Stir in the Arborio rice and cook for 1-2 minutes until slightly toasted.
- 5
Add Broth Gradually
Add a ladle of warm broth to the rice and stir continuously until the liquid is absorbed. Repeat this process, adding broth one ladle at a time, until the rice is creamy and al dente (about 18-20 minutes).
- 6
Finish the Risotto
Remove the risotto from heat and stir in the grated Parmesan cheese and egg. Allow the mixture to cool slightly, then form it into cakes and coat with breadcrumbs.
- 7
Truffle Vinaigrette Preparation
- 8
Combine Vinaigrette Ingredients
In a small bowl, whisk together the truffle oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.