Red Meat Allergy Friendly Shaved Brussels Sprout Salad with Lemon Vinaigrette
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Learn more →Ingredients
4 servings
For the salad
- 1 ½ lb brussels sprouts, trimmed
- ½ cup sliced almonds
- ⅓ cup dried cranberries
- 2 oz parmesan cheese, 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 lemon zest
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated or minced
- ¼ cup extra-virgin olive oil
- ½ tsp honey
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, freshly ground
Instructions
- 1
Toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer immediately to a plate and let cool.
- 2
Halve each Brussels sprout through the root end, then slice each half as thinly as possible with a chef's knife (or use a mandoline set to 1/16-inch), working from the cut side down. Discard any tough outer leaves that fall away. Transfer the shaved sprouts to a large mixing bowl.
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