Shaved Brussels sprouts tossed with lemon dressing, almonds, and Parmesan for a crunchy, flavorful dish.
# What You'll Need:
→ Vegetables
01 - 1.1 lb Brussels sprouts, trimmed and finely shredded
02 - 2 small shallots, thinly sliced
→ Nuts & Cheese
03 - 1/2 cup sliced almonds, toasted
04 - 1.75 oz Parmesan cheese, shaved or finely grated
→ Dressing
05 - 1 large lemon, zested and juiced
06 - 3 tbsp extra-virgin olive oil
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - 1 small garlic clove, finely minced
10 - Salt and freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - In a large bowl, combine the finely shredded Brussels sprouts with the thinly sliced shallots.
02 - In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until the dressing is fully emulsified.
03 - Pour the dressing over the Brussels sprouts mixture and toss thoroughly to combine all ingredients evenly.
04 - Incorporate the toasted almonds and most of the Parmesan cheese into the salad, reserving some cheese for garnish. Toss gently to distribute.
05 - Transfer the salad to a serving platter and sprinkle the remaining Parmesan and additional almonds on top as garnish.
06 - Serve immediately to retain maximum crunch, or let rest for 10 to 15 minutes to allow flavors to mellow and meld.
