This is a quick, easy salad recipe that takes about 6 minutes form start to finish.
Put a handful of almonds in a dry skillet on medium high to toast. I used a little less than 1/4 cup.
You can finely chop or slice 6 brussels sprouts. This time I used a mandoline, but you get good results cutting with a knife, too. I have used both methods and the results are similar.
Grate about 1/2 ounce of parmesan cheese. Mix into the brussels sprouts.
Mix up a quick vinaigrette with 1 tsp mustard, 1 TBSP cider vinegar and 2 TBSP olive oil. Blend and dress the salad. Add some salt and pepper.
The almonds should be nicely toasted. Chop them up and toss into the salad and there you have it. The cheese gives it a nice earthiness blending with the fresh bite of the brussels sprouts, the tang of the vinaigrette and the smoky nuttiness of the almonds. It’s delicious.
