Save This Crunchy Lemon Parmesan Brussels Sprouts Salad delivers a fresh burst of flavor with each bite. Finely shredded Brussels sprouts provide a vibrant base, enlivened by a zesty lemon dressing that balances brightness with a touch of honey's sweetness. Toasted almonds add a satisfying crunch, while generous shavings of Parmesan cheese offer a savory depth that elevates this salad to a standout dish perfect for any occasion.
Save As a modern European salad, it’s versatile enough to serve as a light lunch or an elegant side dish. The refreshing lemon dressing brings out the earthy tones of the Brussels sprouts, making it a crowd-pleaser for any table.
Ingredients
- 500 g Brussels sprouts, trimmed and finely shredded
- 2 small shallots, thinly sliced
- 60 g sliced almonds, toasted
- 50 g Parmesan cheese, shaved or finely grated
- 1 large lemon, zested and juiced
- 3 tbsp extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 small garlic clove, finely minced
- Salt and freshly ground black pepper, to taste
Instructions
- 1.
- In a large bowl, combine the shredded Brussels sprouts and sliced shallots.
- 2.
- In a small bowl, whisk together the lemon zest, lemon juice, olive oil, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
- 3.
- Pour the dressing over the Brussels sprouts mixture and toss well to combine.
- 4.
- Add the toasted almonds and most of the Parmesan cheese, reserving some for garnish. Toss gently.
- 5.
- Transfer the salad to a serving platter. Sprinkle with the remaining Parmesan and extra almonds if desired.
- 6.
- Serve immediately for maximum crunch, or let sit for 10–15 minutes to mellow flavors.
Zusatztipps für die Zubereitung
Delicate slicing of the Brussels sprouts is key to achieving the perfect texture—it’s best done with a sharp knife or kitchen mandoline. Toast the almonds until golden to enhance their nutty aroma, and whisk the dressing thoroughly to create a smooth emulsion that coats the salad evenly.
Varianten und Anpassungen
For extra savory notes, add crisped bacon or prosciutto to the salad. You can also substitute pecorino cheese for Parmesan or walnuts in place of almonds to vary the flavor and texture.
Serviervorschläge
This salad pairs beautifully with grilled chicken or fish, making it a versatile side for weeknight dinners or weekend gatherings. Serve fresh to enjoy the delightful crunch and vibrant flavors.
Save Enjoy this salad as a refreshing and nutritious addition to your meal rotation. Its bright, tangy flavor and satisfying crunch make it a memorable dish that’s as simple to make as it is delicious.
Kitchen Q&A
- → How do I shred Brussels sprouts finely?
Use a sharp knife or mandoline to thinly slice the trimmed Brussels sprouts into fine shreds, ensuring even texture for the salad.
- → Can I substitute the almonds used in this salad?
Yes, toasted walnuts or pecans can be used as alternatives to almonds, providing a different but equally pleasant crunch and flavor.
- → What is the best way to prepare the lemon dressing?
Whisk together fresh lemon zest and juice with extra-virgin olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until fully emulsified for a bright, balanced dressing.
- → How do the flavors develop if the salad sits before serving?
Allowing the salad to rest 10-15 minutes softens the raw edge of the sprouts and blends the dressing with other ingredients, creating a more mellow and integrated flavor profile.
- → What are good serving suggestions for this salad?
This salad pairs excellently with grilled chicken or fish, adding fresh contrast to richer main dishes and can also be served as a light vegetarian option.