Shaved Brussels Sprout Salad

Instructions

1. 1

   Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and let cool completely.

2. 2

   Using a mandoline slicer or sharp knife, shave the Brussels sprouts as thinly as possible into a large mixing bowl. Discard any tough outer leaves or core pieces.

3. 3

   In a small bowl, whisk together the lemon juice, Dijon mustard, minced shallot, salt, and pepper. Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified.

4. 4

   Pour the dressing over the shaved Brussels sprouts and toss thoroughly to coat every piece. Let the salad sit for 5–10 minutes to allow the sprouts to soften slightly.

5. 5

   Add the dried cranberries, toasted almonds, and half of the shaved Parmesan to the bowl. Toss gently to combine.

6. 6

   Transfer the salad to a serving platter and top with the remaining Parmesan shavings and chopped chives. Serve immediately.