Recipe: Lemony Shaved Brussels Sprouts Salad

Serves 4 to 6.

Note: Shave the Brussels sprouts very thin for a delicate slaw. This is most easily done in a food processor, but the rough look of hand-slicing with a sharp knife is really nice. This recipe calls for aged Gouda cheese, but a nice Pecorino or Parmesan is delicious as well. To toast the almonds, spread on a baking sheet and toast in a preheated 350-degree oven until just lightly browned, about 3 to 5 minutes. Remove and allow to cool. The salad can be made ahead and will keep in a covered container for a day in the refrigerator. From Beth Dooley.

• 3 tbsp. fresh lemon juice

• 2 tsp. coarse mustard

• 1 garlic clove, crushed

• 1/4 c. extra-virgin olive oil

• 1 1/2 lb. Brussels sprouts, discolored or wilted leaves discarded and bottoms trimmed.

• Pinch red pepper flakes

• 1/4 c. shredded aged Gouda cheese (see Note)

• 1/4 c. blanched sliced almonds, toasted (see Note)

Directions

In a small bowl, whisk together the lemon juice, mustard and garlic, then whisk in the oil in a slow, steady stream.

Nutrition information per each of 6 servings:

Calories170Fat13 gSodium80 mg

Carbohydrates11 gSaturated fat2 gTotal sugars3 g

Protein6 gCholesterol5 mgDietary fiber4 g