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Brussels Sprouts (40)
by first cutting off the bottom third of the sprout, and then using a good knife, mandoline, or food processor chopping attachment.
Once you have your shredded sprouts in a bowl, toss them vigorously to loosen any of the small core pieces from the shredded leaves. Pick through the leaves to remove any pieces that might seem unpleasant to chew in a salad.
Over low heat, warm up a little olive oil in a large pan. Add the shredded brussels sprouts and continuously stir over low heat until warmed through. This will brighten and the color and the flavor.
, and chop the
Fresh Mint Leaves (1/4 cup)
Make the lemon-mint dressing by combining the
Olive Oil (2 Tbsp)
Tahini (2 Tbsp)
, 1/2 of the chopped mint leaves, lemon juice,
Salt (1/4 tsp)
Ground Black Pepper (1/2 tsp)
in a blender. Blend until smooth.
Toss the shredded sprouts in the dressing and add the remaining chopped mint and
Slivered Almonds (1/4 cup)
Serve chilled or at room temperature.
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