Shaved Brussels Sprouts Salad

Ingredients

• 0.5 cup almonds – sliced, toasted
• 1 pound Brussels sprouts – trimmed and very thinly sliced
• 3 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 0.75 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 0.25 cup extra-virgin olive oil
• 1 small shallot – minced
• 1.5 ounces Parmesan cheese – finely grated

Instructions

1. Toast the almonds in a dry skillet over medium heat, stirring often, until golden and fragrant, 3–5 minutes. Transfer to a plate to cool.
2. Trim any tough ends and discolored leaves from the Brussels sprouts, then shave them very thinly using a mandoline, food processor slicing disk, or sharp knife. Fluff the shavings with your fingers to separate.
3. In a large bowl, whisk together the lemon juice, Dijon, honey, kosher salt, and black pepper. Slowly drizzle in the olive oil while whisking to emulsify, then stir in the minced shallot. Let the dressing stand 5 minutes to mellow.
4. Add the shaved Brussels sprouts to the bowl and toss, massaging gently for 30 seconds to help soften. Let sit 10 minutes until lightly wilted.
5. Add the Parmesan and toasted almonds. Toss to combine, taste, and adjust seasoning with more salt, pepper, or lemon juice as needed. Serve immediately or within 1 hour.