Brussels Sprout Salad

What a fantastic weekend. How was yours? The Fourth should always be on a Friday, it makes for the possibility to visit more people, laze around a bit, and the maximum opportunity for great food. We had friends over yesterday and opted to pick up some authentic barbecue from a local spot. But being me, something had to be homemade, so I made this simple Brussels sprout salad with crunchy toasted almonds, Parmesan, and a sweet/tart dressing. It was delicious and since most markets sell shredded Brussels sprouts now (by the lettuce), this will become another summer staple. 

Crunchy Brussels Sprout Salad with Toasted Almonds

Imperfect Polish 2014

serves 4 

1/4 cup of sliced or slivered almonds

1/4 cup apple cider vinegar

1 tablespoon honey 

1 tablespoon Dijon mustard

1 small shallot, minced

salt & pepper

1/4 cup of olive oil

1/4 cup of shaved or grated Parmesan cheese

1 bag of sliced Brussels Sprouts, or 24 Brussels Sprouts sliced thinly

Place a pan or skillet on the stove over medium high heat. Put almonds in the pan and toast (do not leave alone for too long, they burn easily!) flipping a few times. Remove from heat and put in a bowl to cool once just toasted on both sides. 

Whisk together the vinegar, honey, Dijon and shallot. Drizzle in the olive oil and continue to whisk until well combined. Season with salt and pepper to taste. Dressing should be tart, but sweet. 

(Almonds and dressing can be made in advance, even a couple days before, seal and store)

Place the Brussels sprouts, cooled almonds, and cheese in a large bowl. Dress the salad (to taste, there may be more than needed) with the vinaigrette and toss to coat well. Season with additional salt and pepper if needed. 

Serve and Enjoy! This holds up better than most salads since it will not wilt as quickly as lettuce. So perfect for company or to make slightly ahead for dinner time. 

xo

Erin