Brussels Sprouts Salad

By carole_nelson_brown
May 2, 2015
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Author Notes: This recipe will convert even the brussels sprout haters out there, if they even notice that they are eating them in the first place. Sometimes I add pomegranate seeds, change up the toasted almonds and use pepitas or pecans instead, depending on what I have on hand but something magical happens when you mix the sprouts, cheese and vinaigrette, so don't mess with that. —carole_nelson_brown

Serves: 4

  • 12 brussells sprouts, washed
  • 1/2 cup toasted almond slices
  • 1/4 cup freshly grated parmesan
  • 3.5 tablespoons canola oil
  • 1 teaspoon walnut oil
  • 1.5 tablespoons white balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon kosher salt
  1. Slice the brussells sprouts into thin slivers, either by hand or using a mandoline.
  2. Put the shredded sprouts, almonds and parmesan in a bowl.
  3. Mix the oils, vinegar, dijon and salt together - I like to shake it up in a small jar.
  4. Pour the dressing over the sprouts/cheese/almonds and mix well - don't be afraid to use your hand to make sure the dressing is really worked in. Let sit for at least 30 minutes before serving.

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