For me, Brussels Sprouts are a fall or winter vegetable, but, recently, I had bought a bag of them because I wanted a raw salad. This is something easy to put together because for some reason I’ve been feeling a little lazy lately. This is a nice light side dish, or afternoon snack.
- 1 Bag of Brussels, trimmed and thinly sliced
- 1/4 C raw almonds, chopped
- 3-4 TB Olive Oil
- 2 TB Mayonaise
- Juice of one lemon
- 1-2 cloves of garlic, minced
- 1/2tsp of dried mustard powder
- Salt and pepper to taste
For the dressing: Start with 3 TB of extra virgin olive oil (honestly, I didn’t measure the ingredients for the dressing, but eyeballed it.) Add lemon juice and mayo, garlic and mustard powder. I used my tiniest whisk to combine the ingredients. Taste it and adjust to your liking.
Slice up those Brussels, add them to a large bowl, add chopped almonds and toss with your dressing. Add a little bit of shredded pecorino Romano if you’re feeling it.