Ingredients
Salad Ingredients
- 1 pound Brussels sprouts (shaved or pre-shredded)
- 1 cup slivered almonds
- 1/2 cup pine nuts (toasted)
- 1/2 cup Parmesan cheese (grated)
Dressing
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Salt to taste
- Black pepper to taste
Instructions
- Toast pine nuts: Heat a dry large skillet over medium-low heat. Add the pine nuts and toast, stirring frequently, until they turn golden in spots, about 3 minutes. Remove from heat and set aside to cool.
- Prepare Brussels sprouts: Thoroughly rinse the Brussels sprouts and trim off the bottom stems. Shave them thinly using the slicer blade of a food processor, a mandoline slicer, or use store-bought pre-shredded Brussels sprouts.
- Combine salad ingredients: Place the shaved Brussels sprouts in a large salad bowl. Add the slivered almonds, toasted pine nuts, and grated Parmesan cheese.
- Make the dressing: In a salad jar, mason jar, or small bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, salt, and pepper. Shake or whisk well to emulsify the dressing.
- Toss the salad: Pour the dressing over the salad ingredients. Gently toss until all components are evenly coated with the dressing.
Notes
- To save time, use pre-shredded Brussels sprouts typically found in the produce section of the grocery store.
- For extra crunch, toast the slivered almonds briefly in the skillet with the pine nuts if desired.
- This salad is best consumed soon after preparation to maintain the bright texture of the Brussels sprouts.
- Feel free to substitute Parmesan with Pecorino Romano or a vegan cheese alternative for variation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
