Shaved Brussels sprouts mingled with lemon dressing, almonds, and Parmesan for a crisp, savory salad.
# What You Need:
→ Vegetables
01 - 1.1 lbs Brussels sprouts, trimmed and finely shredded
02 - 2 small shallots, thinly sliced
→ Nuts & Cheese
03 - 1/2 cup sliced almonds, toasted
04 - 1.75 oz Parmesan cheese, shaved or finely grated
→ Dressing
05 - 1 large lemon, zested and juiced
06 - 3 tbsp extra-virgin olive oil
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - 1 small garlic clove, finely minced
10 - Salt and freshly ground black pepper, to taste
# How-To:
01 - Place the finely shredded Brussels sprouts and thinly sliced shallots into a large mixing bowl.
02 - Whisk together lemon zest, lemon juice, extra-virgin olive oil, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until well emulsified.
03 - Pour the dressing over the Brussels sprouts and shallots mixture and toss thoroughly to coat evenly.
04 - Add the toasted almonds and most of the Parmesan cheese to the salad, reserving some for garnish, then toss gently.
05 - Transfer the salad onto a serving platter, then sprinkle with the remaining Parmesan cheese and additional almonds if desired.
06 - Serve immediately for optimal crunchiness or allow to rest for 10 to 15 minutes to develop flavors.
