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Shredded Brussel Sprouts Salad

We usually think of brussels as being a fall and winter food, usually roasted or braised — kind of dense and heavy. I was delighted to develop a fresh late winter/early spring use for these wonderful veggies. I just love the tangy mustard, lemon flavor! The salt and acid work on the tough sprouts to make them softer and more tender. This is a super side dish in place of a salad or raw veggie. 3 tbs olive oil 1 large lemon, juiced 1 tbs dijon mustard 1/2 tsp salt 1/2 tsp pepper 1 tbs white wine vinegar 1 lb brussel sprouts 1/4 cup sliced almonds Trim the ends off of the brussel sprouts. Using a kitchen vegetable slicer, or a sharp knife cut the brussels into thin slices. Place in a large bowl and toss in almonds. Mix the remaining ingredients into a lidded jar, and shake until well blended. Drizzle the dressing over the brussels, and enjoy! Add more salt or pepper if desired.

For more recipes by Jessica, visit here.

Illustration by Beth Sworobuk

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