Shaved Brussels Sprouts Salad
Ingredients
¾ cup sliced almonds
1 pound Brussels sprouts
2 ounces finely grated Pecorino Romano
¼ cup lemon juice
2 ½ tablespoons extra-virgin olive oil
½ teaspoon kosher salt
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Instructions
Preheat the oven or toaster oven to 350°F. Spread the almonds on a baking sheet and bake for about 8 minutes, or until golden brown. Remove from heat and let cool.
Trim the bottoms of the Brussels sprouts and rinse well. Use your Mandoline to slice Brussels sprouts very thinly.
In a large bowl, combine the Brussels sprouts, almonds, Pecorino Romano, lemon juice, olive oil, and salt. Toss well to coat evenly.
Serve alongside roasted chicken or grilled salmon—every bite is sure to sprout joy!
