Lunch · 15 min · american

Shaved Brussels & Parmesan Salad

✓ USDA-verified nutrition data

Ingredients

• 3 cups Brussels sprouts
• 1/3 cup Parmesan
• 1/4 cup Almonds
• 1 Lemon
• 2 tbsp Olive oil
• 1 clove Garlic

Steps

1. Trim the brussels sprouts and shave them as thin as possible with a sharp chef's knife — thin shavings eat like a slaw.
2. Whisk the lemon juice, olive oil, grated garlic, and 1/2 teaspoon salt in a large bowl.
3. Add the shaved sprouts and toss thoroughly; rest 10 minutes so the acid softens them.
4. Toast the almonds in a dry skillet over medium heat for 3–4 minutes until golden.
5. Taste the salad: the sprouts should be tender-crisp, not raw-hard.
6. Shave the parmesan over the top with a vegetable peeler for wide curls.
7. Top with the toasted almonds and serve.

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