Prepare to revolutionize your perception of Brussels sprouts with this mind-blowing salad that transforms these humble vegetables into a culinary masterpiece! Imagine paper-thin, delicately shaved sprouts dancing with a zesty lemony garlic dressing, topped with crunchy toasted almonds and rich Parmesan cheese. This isn't just a salad - it's a flavor explosion that will make you fall in love with vegetables all over again. Whether you're a Brussels sprouts skeptic or a green veggie enthusiast, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, shaved
- 1/2 cup grated Parmesan cheese
- 1/4 cup toasted almonds, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Brussels sprouts by washing them thoroughly under cold running water. Trim off the tough stem ends and remove any discolored or damaged outer leaves.
- Using a sharp knife or a mandoline slicer, carefully shave the Brussels sprouts into thin, delicate slices. Aim for uniform, paper-thin shavings to ensure even texture and quick marinating.
- In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, salt, and pepper to create the dressing. Mix until the ingredients are well combined and emulsified.
- Place the shaved Brussels sprouts in a large mixing bowl. Pour the lemony garlic dressing over the sprouts and toss gently to ensure each slice is evenly coated.
- Let the dressed Brussels sprouts sit for 5-10 minutes to allow the flavors to meld and the sprouts to slightly soften from the acid in the lemon juice.
- Toast the chopped almonds in a dry skillet over medium heat until golden and fragrant, stirring frequently to prevent burning.
- Sprinkle the grated Parmesan cheese over the salad and toss lightly to distribute evenly.
- Just before serving, top the salad with the toasted almonds for added crunch and nutty flavor.
- Serve immediately at room temperature or slightly chilled, ensuring the salad remains crisp and vibrant.
Tips
- Shaving Technique: Use a very sharp knife or mandoline for ultra-thin, uniform slices. The thinner the shave, the more the sprouts will absorb the dressing.
- Dressing Timing: Let the salad sit for 5-10 minutes after dressing to allow the lemon juice to slightly soften the sprouts and marry the flavors.
- Nut Toasting Trick: Watch almonds carefully when toasting - they can burn quickly. Stir constantly and remove from heat as soon as they turn golden and fragrant.
- Freshness Matters: Serve immediately for the best texture and flavor. The salad is best enjoyed within an hour of preparation.
- Customization Options: Feel free to add crispy bacon bits, swap almonds for pine nuts, or add dried cranberries for extra complexity.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 10g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 10mg
