Shaved Brussels Cobb Salad w/Truffle Pecorino Vinaigrette [Keto, Low-carb, Sugar-free, Gluten-free]
Shaved Brussels Cobb Salad
w/Truffle Pecorino Vinaigrette
Keto | Low-carb | Sugar-free | Gluten-free | Soy-free
Tired of the same ol’ run-of-the-mill salad? Here’s a really vibrant and elevated salad you can make at home to impress your friends and family. It’s ok to get a little fancy sometimes! Also, this recipe is basically a 2-for-1 deal - you get the salad, and you get the dressing recipe too! To turn this into a really stunning protein-packed dinner salad, serve this with either grilled chicken or air-fried crispy salmon, seasoned generously with salt and pepper.
This salad can also be completely customized and loaded with any of your favorite toppings. Have fun with this salad and make it your own! The recipe below shows you my personal favorite way to dress it up, but feel free to swap out any of my suggestions for your favorites. Extra toppings like blue cheese, bacon, ham, chicken, or even corn all go so wonderfully in this salad. Enjoy!
*And don’t forget to read through the PRO TIPS for this recipe below!*
Macros per Serving (Truffle Pecorino Vinaigrette):
Servings: About 4 (Serving Size: 2 tablespoons)
Calories: 190.5
Protein: 2 g
Fat: 20.8 g
Net Carbs: 0.05 g
Macros per Serving (Brussels Cobb Salad):
*Note: The precise macros for this salad depend heavily on the exact type, brand, and quantity of the toppings you choose. These macros are for the listed salad toppings below, but would change if alternate toppings are used.
Servings: 4
Calories: 202.3
Protein: 10.8 g
Fat: 14.1 g
Net Carbs: 6.4 g
INGREDIENTS:
Truffle Pecorino Vinaigrette
1 Tbsp - Dijon mustard
¼ cup - Red wine vinegar
¼ cup - Freshly-grated Pecorino cheese or parmesan (use a ‘fine’ grater or microplane)
¼ tsp - Sea salt
1 tsp - Cracked black pepper
¼ cup - Extra-virgin olive oil
1-½ Tbsp - Truffle oil
Shaved Brussels Cobb Salad (see PRO TIPS)
2 oz - Chopped prosciutto (or bacon)
10 oz bag - Shaved brussels sprouts
½ cup - Cherry or grape tomatoes
2 - Hard-boiled eggs, peeled and cored
1 - Avocado, sliced
2 Tbsp - Marcona almonds
Fresh basil leaves, optional
PRO TIPS:
Dress this salad up with any of your favorite veggies! Honestly, this is a great way to use up any leftovers or favorite toppings, such as nuts, veggies, deli meat, etc. Feel free to swap the prosciutto for bacon, or the brussels for romaine.
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Click HERE to watch the recipe video on Youtube!
DIRECTIONS:
FOR THE VINAIGRETTE To a small bowl, add the dijon, vinegar, grated pecorino, salt, and pepper, and whisk everything together until combined. While continuously whisking, very slowly drizzle in the olive oil, just a little at a time. Eventually the dressing will emulsify into a creamy vinaigrette. Repeat the whisk and drizzle process with the truffle oil. Set the vinaigrette in the fridge while we assemble the salad.
FOR THE SALAD Start by placing a large nonstick pan over medium heat. Add the prosciutto to the pan and sauté for about 5 to 10 minutes, until it becomes crispy. Remove the prosciutto from the pan and set aside on a paper-towel lined plate. To a large serving bowl, add the shaved brussels and half of the vinaigrette, then toss together until the brussels are fully coated. From here, you can start adding the other toppings - or any of your favorite salad favorites - to build the perfect Cobb salad!
TO SERVE Drizzle the remaining dressing all over the top and finish with a generous shaving of pecorino. Feel free to dig in right here, but I love to mix this salad together for the ultimate crunchy, tangy bite!
