Makes 4 servings.
I sometimes serve this versatile salad as a first course, as a side dish or as a salad. I also recommend that you slice it with a mandolin in order to be able to shave it (cut very thin slices). I let this dish rest for a few hours and even overnight.
INGREDIENTS
10 large Brussels sprouts
CITRUS DRESSING
2-3 tablespoons lemon juice
2 -3 tablespoons orange juice
3-4 tablespoons extra virgin olive oil
1 cup loosely packed flat-leaf parsley, coarsely chopped
¼ cup blanched almonds, toasted, very coarsely chopped
Kosher salt
Freshly ground black pepper
PREPARATION
Trim and remove outer leaves of Brussels sprouts.
Holding the stem of each Brussels sprout, use a mandolin to shave thinly the Brussels sprouts.
Place in a bowl.
Combine lemon juice, orange juice and olive oil.
Toss the salad with the dressing. Add parsley and almonds. Season to taste with salt and pepper.
Before serving season to taste.
