Print
Description
A refreshing and flavorful shaved Brussels sprout salad with a zesty lemon Dijon vinaigrette, crunchy almonds, and tart cranberries.
Ingredients
- 1 pound Brussels sprouts, trimmed and ends removed
- ⅓ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup shaved Parmesan cheese
- ⅓ cup toasted sliced almonds
- ¼ cup dried cranberries
Instructions
- Using a mandoline or a very sharp knife, thinly slice the Brussels sprouts to create a shredded or shaved texture.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper to create the vinaigrette.
- Place the shaved Brussels sprouts in a large bowl.
- Pour the vinaigrette over the sprouts and toss well to coat everything evenly.
- Let the salad sit for at least 15 minutes to allow the sprouts to soften slightly.
- Just before serving, add the shaved Parmesan cheese, toasted almonds, and dried cranberries to the bowl.
- Toss gently one more time and serve immediately.
Notes
- For best results, use a mandoline slicer for uniform Brussels sprout shreds.
- To toast almonds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly browned.
- The salad can be prepared up to a few hours in advance, but add the Parmesan, almonds, and cranberries just before serving to maintain their texture.