Ingredients
Equipment
Method
Prepare the Sprouts
- Thinly slice or shred the Brussels sprouts. You can achieve this by using the slicing blade of a food processor or by carefully slicing them with a sharp chef's knife. Place the prepared sprouts in a large mixing bowl.
Make the Vinaigrette & Massage
- Zest the lemon directly over the Brussels sprouts in the bowl. Drizzle with the extra virgin olive oil, fresh lemon juice, grated garlic, salt, and pepper. Toss everything together thoroughly. For best results, use your hands to gently "massage" the vinaigrette into the sprouts. This step helps to break down the tough fibers, tenderize the sprouts, and allow them to absorb the dressing's flavors more effectively.
Toast the Nuts & Combine
- While the sprouts are marinating, pre-heat your oven to 350°F (175°C). Spread the pine nuts or almonds on a small baking sheet and toast for 6-7 minutes, or until golden brown and fragrant, watching carefully to prevent burning. Once toasted, add the nuts and the grated Parmesan cheese to the bowl with the dressed Brussels sprouts. Toss once more to combine everything evenly. Serve immediately.
Notes
This salad is best assembled and served immediately to maintain the best texture for the Brussels sprouts. Store components separately if making ahead.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.