There are a few items on menus when we go out to eat that I will automatically order, no matter where we are and one of those is any version of a Brussels sprouts salad. So much more substantial than a traditional lettuce-based salad, it’s enough to feel like a complete meal, and usually has some iteration of a lemon-y vinaigrette with the salty bite of Pecorino or Parmigiano, rounded out with some nuts. Here’s my at-home version that pulls in all of my favorite elements from those I have tried.
1 pound Brussels sprouts
1/2 cup Marcona almonds, if raw then toast slightly
3 ounces Parmigiano-Reggiano cheese, freshly shaved
1/4 cup lemon juice, freshly squeezed
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 cracked black pepper
1. Rinse Brussels sprouts well. Trim the base from the sprouts and using a sharp knife, or mandolin, shave very thin.
2. Make the dressing. In a large bowl, whisk lemon juice, olive oil, salt and pepper until thoroughly combined. Add shaved sprouts into the bowl and toss well.
3. Plate tossed sprouts, divide almonds among plates and top with generous shavings of Parmigiano-Reggiano cheese. Serves 4 regular people, or 2 salad enthusiasts.