Vibrant Brussels sprouts with lemon dressing, crunchy almonds, and savory Parmesan in a refreshing 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 - 1/2 cup 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
# Method:
01 - In a large bowl, mix the finely shredded Brussels sprouts with the thinly sliced shallots.
02 - Whisk together lemon zest, lemon juice, extra-virgin olive oil, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl until emulsified.
03 - Pour the dressing over the Brussels sprouts and shallots mixture, tossing thoroughly to combine.
04 - Add toasted almonds and most of the Parmesan cheese to the salad, reserving some for garnish, and toss gently.
05 - Transfer the salad to a serving platter, then sprinkle with the reserved Parmesan and additional almonds if desired.
06 - Serve immediately for optimal crunch, or allow to rest for 10–15 minutes to soften and meld flavors.
