Shredded Brussels sprouts tossed with lemon dressing, almonds, and Parmesan for a crunchy, savory salad.
# Components:
→ 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 - 1.8 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
# Directions:
01 - In a large bowl, mix the shredded Brussels sprouts with the sliced shallots.
02 - Whisk lemon zest, lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper in a small bowl until emulsified.
03 - Pour the dressing over the Brussels sprouts mixture and toss thoroughly.
04 - Add toasted almonds and most of the Parmesan cheese, reserving some for garnish, then toss gently to combine.
05 - Transfer the salad to a serving platter, sprinkle with remaining Parmesan and additional almonds if desired, and serve immediately to maintain crunchiness or allow to rest for 10 to 15 minutes to develop flavor.
