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Shaved Brussels Sprout Salad with Radish Pickled Eggs & Garlic Tahini Dressing

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Ingredients
  

Radish Pickled Eggs

  • 4 eggs
  • 1 teaspoon baking soda
  • 4 radishes thinly sliced
  • 2 cloves garlic smashed
  • 1 cup water
  • 1 cup white vinegar
  • 2 teaspoons salt
  • 2 teaspoons honey
  • 1 tablespoon mustard seed

Garlic Tahini Dressing

  • 1 cup Greek yogurt
  • 1/4 cup tahini
  • 2 cloves garlic minced
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons sesame oil
  • 1 1/2 teaspoon honey
  • 1 teaspoon ground cumin
  • 1 teaspoon salt

Shaved Brussels Sprout Salad

  • 4 cups Brussels sprouts sliced thin with a mandoline
  • 1 batch Garlic Tahini Dressing see above
  • 1 batch Radish Pickled Eggs see above, quartered
  • 1/2 cup sesame sticks
  • 1/2 cup crumbled feta
  • 1/3 cup pomegranate arils
  • 1 tablespoon toasted sesame seeds

Instructions
 

For the Pickled Eggs

  • Fill a small saucepan with water and place over high heat. Bring the water to a boil and reduce to a simmer. Add the baking soda to the water and lower the eggs in. Cook for 6-7 minutes.Transfer the eggs to an ice water bath and let sit for at least 10 minutes.
  • While the eggs are chilling, pour the water and vinegar into a small saucepan. Add the salt, honey and mustard seeds and place the pan over high heat. Bring the mixture to a boil. Cook until the salt and honey have dissolved completely. Take the saucepan off of the heat and set aside.
  • Peel the eggs and layer them into a mason jar alternating between handfuls of radish slices. Add the cloves of garlic to the jar and pour the vinegar solution over top. Seal the jar and let cool at room temperature before transferring to the fridge. Let the eggs pickle for 24 hours before eating.

For the Dressing

  • Place all ingredients in a small bowl and whisk to combine. Cover and refrigerate until ready to use.

For the Salad

  • Place the Brussels sprouts in a large bowl and pour the dressing over top. Toss to coat, then transfer to a large platter.
  • Place the Radish Pickled Eggs on top of the salad and sprinkle with the sesame sticks, feta, pomegranate arils and toasted sesame seeds.
  • Serve immediately with wine because wine.