The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Shaved Brussels Sprout Salad

Ingredients

1 pound brussels sprouts

½ cup Olive oil

¼ cup lemon juice

½ pound red grapes

4 ounces salt roasted almonds

Aged Parmesan cheese

Salt and pepper

Directions

Start by shaving down the brussels sprouts. To do this you'll want to cut them in half long ways, leaving the stem nubbin on, but split in half. Place the flat side down on your cutting board and carefully use your knife to thinly slice until you get down to the stem. This should look like tiny shredded cabbage.

 

Combine your shredded sprouts, red grapes and nuts in a mixing bowl and mix until well combined. Slowly add olive oil and lemon juice to your desired acidity. Season with salt and pepper. Transfer salad to a serving bowl and crumble your cheese over top.

Print Recipe