Brussels Sprouts Salad
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
- Slice the brussells sprouts into thin slivers, either by hand or using a mandoline.
- Put the shredded sprouts, almonds and parmesan in a bowl.
- Mix the oils, vinegar, dijon and salt together - I like to shake it up in a small jar.
- 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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