Shaved Brussels Sprout Salad

Thinly shaved Brussels sprouts are massaged with a bright lemon-olive oil dressing, then tossed with dried cranberries, toasted almonds, and Parmesan for a crisp, savory-sweet salad.

Prep: 20 min · Cook: 5 min · Yield: 6 · Method: Stovetop

Ingredients

• 1.5 pounds brussels sprouts
• 0.5 cup dried cranberries
• 0.5 cup sliced almonds
• 0.5 cup parmesan cheese
• 1 medium lemon
• 0.333 cup olive oil
• 1 teaspoon dijon mustard
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Trim the Brussels sprouts, removing any tough outer leaves. Slice them as thinly as possible with a sharp knife or a food processor fitted with a slicing blade. (about 10 min)
2. Place the almonds in a dry skillet over medium heat. Toast, stirring often, until lightly golden and fragrant, 3 to 5 minutes. Transfer to a plate to cool. (about 5 min) — Medium heat
3. Finely grate the lemon zest into a large bowl, then squeeze in 3 tablespoons lemon juice. Whisk in the olive oil, Dijon mustard, salt, and black pepper. (about 2 min)
4. Add the shaved Brussels sprouts to the bowl. Massage them firmly with clean hands for 1 to 2 minutes, until slightly softened and glossy. (about 2 min)
5. Add the dried cranberries, toasted almonds, and Parmesan. Toss well, taste, and adjust the salt, pepper, or lemon juice as needed. Serve immediately or refrigerate for up to 4 hours before serving. (about 3 min)