Brussels Sprout Salad with Lemon & Mint Dressing

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

40

Brussels Sprouts

2 Tbsp

Olive Oil

2 Tbsp

Tahini

1

Large Lemon , juiced

1/4 cup

Fresh Mint Leaves , chopped

1/4 tsp

Salt

1/2 tsp

Ground Black Pepper

1/4 cup

Slivered Almonds

Cooking Instructions

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Step 1

Shred your 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.

Step 2

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.

Step 3

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.

Step 4

Juice the Lemon (1) , and chop the Fresh Mint Leaves (1/4 cup) .

Step 5

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) and Ground Black Pepper (1/2 tsp) in a blender. Blend until smooth.

Step 6

Toss the shredded sprouts in the dressing and add the remaining chopped mint and Slivered Almonds (1/4 cup) .

Step 7

Serve chilled or at room temperature.