This salad also makes a great side dish for Thanksgiving, it’s a refreshing counterpart to all of those traditional rich and buttery dishes, and is sure to convert any Brussels sprouts hater. Inspired by our friend Molly Watson, we’ve been adding a jalapeno pepper (or two) for a little extra kick to the dressing.
- 1 pound Brussels sprouts
- 2 tablespoons lime juice, plus more for finishing
- ½ teaspoon sugar
- ½ teaspoon salt
- 3 tablespoons extra virgin olive oil
- 1 shallot
- 1 jalapeno pepper, thinly sliced
- 2 tablespoons minced fresh dill
- ⅛ cup roasted salted almonds
- pecorino cheese for garnish
- Remove the outer layer of leaves on each sprout if they are browned or damaged.
- Cut the sprouts in half so they lie flat on a cutting board. Slice across as thinly as you can, starting opposite the stem end and continue until you are as close to that end as possible (you’ll end up with stubs at the stem end). Alternately, you can slice the sprouts on a mandolin.
- Stir the lime juice, sugar and salt together until seasonings dissolve, then add the olive oil and whisk to combine. Add the jalapeno if using.
- Add the sliced Brussels sprouts, shallots and minced dill and toss well.
- If you are using whole almonds, slice them on a cutting board with your knife (surprisingly easy). There will be some rough chunks but that’s ok.
- This salad is best served on a platter (versus a bowl) which makes it easier to add the almond and cheese garnish. Spread the Brussels sprout mixture in an even layer on a large platter.
- Sprinkle the almonds over the top and use a microplane to grate a shower of cheese over the salad.
- Taste a pinch of the salad and adjust seasoning with more lime juice or salt if necessary. You’re aiming for a salad with a delicate bite, where the acid of the lime juice plays off the salted almonds and cheese.
- Serving Size: 6
Keywords: brussels sprout salad