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.

• Salt and pepper to taste

• Pinch red pepper flakes

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

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


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

Put the Brussels sprouts into a large bowl and toss in the vinaigrette to coat the leaves. Season to taste with the salt and pepper and the red pepper flakes. Toss in the cheese. Serve garnished with the sliced toasted almonds.

Nutrition information per each of 6 servings:

Calories 170 Fat 13 g Sodium 80 mg

Carbohydrates 11 g Saturated fat 2 g Total sugars 3 g

Protein 6 g Cholesterol 5 mg Dietary fiber 4 g

Exchanges per serving: 2 vegetable, 2 ½ fat.