Crunchy Lemon Parmesan Brussels (Print Version)

Refreshing Brussels sprouts tossed with lemon dressing, almonds, and Parmesan for a crunchy, savory touch.

# Components:

→ Vegetables

01 - 1.1 lb Brussels sprouts, trimmed and finely shredded
02 - 2 small shallots, thinly sliced

→ Nuts & Cheese

03 - 1/2 cup sliced almonds, toasted
04 - 1/2 cup Parmesan cheese, shaved or finely grated

→ Dressing

05 - 1 large lemon, zested and juiced
06 - 3 tbsp extra-virgin olive oil
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - 1 small garlic clove, finely minced
10 - Salt and freshly ground black pepper, to taste

# Directions:

01 - In a large bowl, mix the shredded Brussels sprouts with the sliced shallots.
02 - Whisk together lemon zest, lemon juice, olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
03 - Pour the dressing over the vegetable mixture and toss thoroughly to coat.
04 - Incorporate toasted almonds and most of the Parmesan cheese, reserving some for garnish, and toss gently.
05 - Transfer the salad to a serving platter; sprinkle with remaining Parmesan and additional almonds if desired.
06 - Serve immediately to maintain crunch, or allow to rest for 10 to 15 minutes to develop flavors.

# Expert Advice:

01 -
  • Quick and easy preparation with no cooking required.
  • Bright, zesty lemon dressing enhances the natural flavors of Brussels sprouts.
  • Crunchy toasted almonds add texture and a nutty depth.
  • Parmesan cheese provides a savory, salty kick to balance the salad.
  • Perfect for vegetarians and those following a gluten-free diet.
02 -
  • Use a mandoline for evenly shredded Brussels sprouts to ensure consistent texture.
  • Toast almonds just until golden to avoid bitterness.
  • Emulsify the dressing properly by whisking vigorously for a smooth blend.
  • Reserve some Parmesan and almonds for an attractive garnish to enhance presentation.
  • Allow the salad to rest briefly if you prefer a more mellow flavor profile.
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