Shaved Brussels Sprout Salad

Ingredients

• 1 1/2 lbs Brussels sprouts, trimmed
• 1/2 cup sliced almonds
• 1/4 cup fresh lemon juice
• 1 tsp Dijon mustard
• 1 small shallot, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/3 cup extra virgin olive oil
• 1/2 cup dried cranberries
• 3 oz Parmesan cheese, shaved with a vegetable peeler
• 2 tbsp fresh chives, finely chopped

Instructions

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. 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. 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. 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. Add the dried cranberries, toasted almonds, and half of the shaved Parmesan to the bowl. Toss gently to combine.
6. Transfer the salad to a serving platter and top with the remaining Parmesan shavings and chopped chives. Serve immediately.