Brussels Sprouts Salad

Name: Brussels Sprouts Salad
Yield: Serves 4
Ingredients: 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

By carole_nelson_brown • May 2, 2015 • 0 Comments

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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

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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