Shaved Brussels Sprouts Recipe
Grana padano, toasted marcona almonds, cabernet vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Components
Method
Preparation
- 1
Toast the Almonds
In a dry skillet over medium heat, toast the Marcona almonds until golden brown, about 5-7 minutes. Stir frequently to prevent burning. Remove from heat and let cool.
- 2
Prepare the Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any damaged outer leaves. Using a mandoline or sharp knife, shave the Brussels sprouts into thin slices.
- 3
Make the Vinaigrette
In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and black pepper until well combined.
- 4
Combine Ingredients
In a large bowl, combine the shaved Brussels sprouts, toasted almonds, and Grana Padano cheese. Drizzle the vinaigrette over the salad and toss gently to combine.
- 5
Serve
Transfer to a serving platter or individual plates and enjoy immediately.
