with Toasted Almonds and Shaved Parmigiano

Yield: Serves 6

Ingredients

• 1 3/4 lbs fresh brussels sprouts
• 1 cup slivered almonds, well toasted
• 3 tablespoons finely grated Reggiano Parmigiano (or use 2 tablespoons finely grated Reggiano Parmigiano and 1 tablespoon finely grated Pecorino)
• 2 tablespoons finely sliced chives
• 1/3 cup olive oil and 1/3 cup truffle oil
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon fresh cracked pepper
• Chives, chopped for garnish
• 1 teaspoon coarse salt

Instructions

1. Wash the brussels sprouts and slice as thinly as possible.
2. Toast the almonds in a dry pan until medium to dark brown.
3. Toss the sliced sprouts with the cheese, nuts, and chives.
4. Mix the olive oil, lemon juice, salt, and pepper.
5. Add dressing and toss well. Set aside for up to 2 hours.
6. Sprinkle with coarse salt. Garnish with chives and serve.

Other Salad Recipes

Artichoke Salad
Arugula Salad
Chopped Vegetable Salad
Crispy Okra Salad
Haricots Verts Salad