September 24th, 2013
Shaved Brussels Sprouts Salad with Toasted Almonds and Parmesan

Yes! I think it is Fall! I don't know about you, but I am very excited.

I am thoroughly enjoying these past few days when the planes flying through the sky sound different, when it feels ok to stay home at night, AND all that squash, brussels sprout and apple party is starting to appear in the grocery store- they've got front row seats. 
This salad is the best of Fall- the Park Avenue of salads... crunchy raw brussels sprouts tossed with toasty almonds, parmesan and lemon. I usually want nothing more and nothing less from a salad.

 

Shaved Brussels Sprouts with Toasted Almonds and Parmesan


Serves 4-6




For the salad:


1 pound raw brussels sprouts, ends trimmed and outer leaves removed

3/4 cup slivered almonds

Olive oil (about 2 tablespoons)

Salt

1/2 cup freshly grated parmesan cheese



For the dressing:

1/8 cup fresh lemon juice

1/4-1/3 cup extra virgin olive oil

Salt

Pepper




For the salad:
Begin by preheating your oven to 325. Toast your almonds on a baking sheet tossing them with a little olive oil and salt, for about 8 minutes. Slice the brussels sprouts in half, then slice them as thinly as you can into half moons. Alternately, use a mandoline or the blade attachment on your food processor. Set them aside in a bowl. Grate the parmesan on the larger holes of the grater so you have shreds, like the brussels sprouts. Toss the almonds and parmesan with the brussels sprouts. 

For the dressing:
Whisk the olive oil into the lemon juice with a pinch of salt and pepper. The dressing should be pretty tangy, but you can add more olive oil if you want to mellow it out. 
Because the brussels sprouts are raw, the salad takes a decent amount of dressing to saturate throughout and not taste dry. So, don't be shy, pour it on.
 

This salad is nice because it tastes best when it has been dressed for 10 minutes and the dressing has softened the brussels sprouts. Therefore, you can make it a bit ahead of time and make the more time sensitive parts of your meal right before you serve.

I think...
A Greek Cloud
Happy Thanksgiving