Brussel Sprout Salad

Serves 1
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Directions

  1. 1Attach a thin blade onto your food processor.
  2. 2Trim any funky butts off the Brussels sprouts.
  3. 3Shave the Brussels sprouts using the food processor.
  4. 4Transfer the shaved Brussels sprouts into a large bowl.
  5. 5Add about a tablespoon and a half of Dijon mustard to a small bowl.
  6. 6Zest one lemon into the bowl with the mustard.
  7. 7Juice the lemon into the bowl.
  8. 8Grate one or two cloves of garlic into the bowl.
  9. 9Add black pepper to taste.
  10. 10Add a hefty pinch or two of salt.
  11. 11Pour in olive oil.
  12. 12Add a pinch of chili flake (optional).
  13. 13Whisk the dressing ingredients until combined.
  14. 14Place red grapes onto a deli lid.
  15. 15Place another deli lid on top of the grapes.
  16. 16Slice the grapes in half by cutting through them with a knife between the two lids.
  17. 17Add the halved grapes to the large bowl with the Brussels sprouts.
  18. 18Add about a cup of toasted slivered almonds to the bowl.
  19. 19Shave in a little bit of parmesan cheese.
  20. 20Pour the dressing over the salad.
  21. 21Toss the salad to ensure everything is nicely coated.
  22. 22Taste the salad and adjust seasoning if needed.

Ingredients

  • 1 pound cleaned Brussels sprouts
  • 2 cups halved Red grapes
  • 1 cup Sliced toasted almonds
  • 0.5 cup Shaved parmesan cheese
  • 1.5 tablespoons Dijon or stone ground mustard
  • 1 Lemon
  • 1 clove Grated garlic
  • 0.5 cup Olive oil
  • 1 pinch Chili flake
  • 1 pinch Salt
  • 1 pinch Black pepper

Equipment

Food processorThin blade for food processorLarge bowlSmall bowlZesterLemon juicerWhiskDeli lidsKnifePeelerTongs

Tips

  • If you don't like grapes, you can leave them out or substitute with rehydrated cranberries or raisins.
  • This salad is great for meal prep as the flavors meld and the Brussels sprouts wilt slightly after a day or two, while still retaining some crunch.
  • You can riff on this salad in many different ways by swapping ingredients.