|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Inspired by a restaurant salad, this shaved Brussels sprouts salad is a bit off the common path. Dill is usually associated with spring and early summer cookery, so seeing it matched with such a classically autumnal vegetable is unusual. It comes together nicely; a bowlful of sweet tender dill brightening up the sharp crunch of shaved Brussels sprouts, all topped with crunchy bits of finely chopped roasted almonds. It's even more intriguing when salty aged pecorino cheese is added to the mix.
Either or both almonds and the cheese work, but nothing quite beats the added crunch of nuts on top of this fresh creation, while the cheese adds a good hit of umami. If using just almonds, make sure they are salted, since that salty element is absolutely key to bringing this salad to its fullest self.
Gather the ingredients.
Trim off the stem ends from the Brussels sprouts. Remove the darker external leaves (discard them or save for a veggie sauté).
Use a kitchen mandoline (or a sharp knife and a steady hand) to cut the Brussels sprouts lengthwise as thinly as possible. Set aside.
Peel and mince the shallot, and put it in a large bowl.
Stir in the oil, vinegar, and sugar.
Add the shaved Brussels sprouts and the dill. Toss to combine and evenly coat everything with the dressing.
Finely chop the almonds and finely grate the cheese (if using).
Sprinkle the almond and cheese over top as a garnish. Serve and enjoy!
- If you prefer, leave the salad in a large serving bowl and top it with the garnishes.
- While this salad is definitely at its best right after being made, the leftovers are nothing to sneeze at. Keep covered and chilled for up to 2 days for an equally delicious treat.
- Replace the sugar with agave nectar if you prefer.