Description
A vibrant and fresh shaved Brussels sprout salad featuring thinly sliced sprouts tossed with a zesty lemon and olive oil dressing, topped with grated Parmesan cheese and toasted almonds. This easy-to-make salad is crisp, flavorful, and perfect as a light side dish or a healthy snack.
Ingredients
Scale
Salad Ingredients
- 1 pound Brussels Sprouts (Trimmed and shaved very thinly)
Dressing
- 3 tablespoons Olive Oil (Extra virgin olive oil)
- 2 tablespoons Lemon Juice (Freshly squeezed from 1 lemon)
- 0.5 teaspoon Salt (To enhance flavors)
- Black Pepper (Freshly ground, to taste)
Toppings
- 0.5 cup Parmesan Cheese (Grated)
- 0.25 cup Toasted Almonds (Sliced or slivered, toasted to a golden brown)
Instructions
- Rinse and prep Brussels sprouts: Rinse the Brussels sprouts under cold water, trim the ends, and remove any yellow or damaged outer leaves to ensure freshness and a clean taste.
- Shave the Brussels sprouts: Using a sharp knife or mandoline slicer, carefully shave the Brussels sprouts very thinly to create a delicate texture for the salad.
- Place sprouts in bowl: Transfer the shaved Brussels sprouts into a large mixing bowl, ready for the dressing.
- Make the dressing: In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, salt, and freshly ground black pepper until well combined.
- Dress the salad: Drizzle the prepared dressing over the shaved Brussels sprouts and gently toss to coat the sprouts evenly without bruising them.
- Add Parmesan cheese: Sprinkle the grated Parmesan cheese over the dressed sprouts and toss again to distribute the cheese throughout the salad.
- Toast the almonds: In a dry skillet over medium heat, toast the sliced or slivered almonds until they turn a golden brown and release a nutty aroma, about 3 to 5 minutes. Stir frequently to avoid burning.
- Cool and add almonds: Allow the toasted almonds to cool slightly, then add them to the salad and toss gently to combine all ingredients evenly.
- Rest the salad: Let the salad sit for about 10 minutes to allow the flavors to meld and the Brussels sprouts to soften slightly.
- Serve: Serve the salad on a large platter or in individual bowls. Garnish with additional Parmesan cheese and toasted almonds if desired for extra flavor and texture.
Notes
- To shave Brussels sprouts, a mandoline slicer is ideal for even, thin slices, but a sharp knife works well too.
- Allowing the salad to rest improves the flavor and softens the sprouts slightly, making them more tender.
- Use fresh lemon juice for the best bright and tangy flavor in the dressing.
- Toasted almonds can be substituted with walnuts or pecans for a different nutty flavor.
- This salad can be stored covered in the refrigerator for up to 1 day but is best served fresh.
