This brussels sprout salad was inspired by Nancy Silverton and is served chef at Osteria Mozza. I love this salad and while I have blatantly stolen it and modified it, I also promise to always give her full credit for creating this salad. I would be hard pressed to name a chef that takes salads as seriously as chef Nancy and her loving attention shows. Roasting nuts in their own oil is another thing that I learned from Nancy and these almonds are truly spectacular. Give this salad a go at your next meal and trust that even the most die hard Brussels sprout hater may be brought over to the other side.
1 C fresh raw Brussels sprouts
3 T chopped fresh mint
2 T chopped tarragon
2 T chopped chives
1/3 C chopped almonds
1T walnut oil
1 T olive oil
2 T lemon juice
¼ T lemon zest
1/4 tsp sea salt
Toast almonds for 12-15 minutes at 400 degrees, then toss your almonds in the almond oil and sea salt and, allow to cool then roughly chop. Very very carefully shred the Brussels sprouts on a mandoline. If you do not have a mandolin, cut them in half from top to stem then slice thinly into shreds. You could also use the slicing blade on a food processor if you have one. Juice your lemon, finely chop your mint, tarragon, & chives. Then add all ingredients, except the almonds, to a large bowl. Toss together and pile the salad on a platter, topping it with the chopped toasted almonds.
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