Pescatarian Classic Brussels Sprout Salad
Total time25 min
Prep time20 min
Cook time5 min
5.0(25)
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Learn more →Ingredients
4 servings
For the salad
- 1 lb brussels sprouts, trimmed
- ½ cup sliced almonds
- ⅓ cup dried cranberries
- 2 oz parmesan, shaved with a vegetable peeler
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
For the dressing
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated or minced
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup extra virgin olive oil
- 1 tsp honey
Instructions
- 1
Toast the almonds in a dry large skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool.
- 2
Halve each Brussels sprout through the core, then slice each half very thinly crosswise with a chef's knife or mandoline to produce fine shreds. Discard any tough outer leaves. Transfer the shredded sprouts to a large mixing bowl.
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