Brussels Sprout Salad with Freshly Grated Parmesan

If there’s one new salad you want to try this week, this is it! Brussels sprouts may be considered a winter vegetable, but this salad is amazing for summer barbeque evenings. As a bonus, this salad stores really well in the fridge, making it a great leftover for lunch the next day. The key ingredient for this Brussels Sprout salad is freshly grated Parmesan cheese - try not to skip this step. Get these delicious cruciferous veggies in a bowl with a delicious dressing and enjoy for lunch or dinner.

Brussels Sprout Salad with Freshly Grated Parmesan

Ingredients:

• 1 small pack / 1lb Brussels sprouts

• 10-12 small red peppers

• Medium bunch of cilantro and/or Italian parsley

• 1/2 cup freshly grated Parmesan

• 1/2 cup toasted almonds

• Optional 1/2 cup chopped scallions

Dressing:

• 1/2 cup olive oil

• Juice of 1/2 lemon

• 1 tbsp red wine vinegar

• 1 garlic clove minced

• Salt and pepper to taste

Step 1 - Slice the Brussels sprouts thinly using a knife or mandoline slicer (this is the mandoline I use). Remove the seeds from the peppers and slice them into thin rings. Combine both in a bowl, then add finely chopped cilantro and/or parsley.

Step 2 - Place all the dressing ingredients in a mason jar and shake until emulsified. Drizzle the dressing along the sides of the salad bowl, then add grated Parmesan. Toss well to combine, and just before serving, top with toasted almonds.

Enjoy immediately or store in the fridge for the next day.