Shaved Brussels Sprouts Salad with Dates, Manchego and Almonds

Between the turkey, dressing, sweet potato casserole, and pies, oven real estate is scarce on Thanksgiving. In the past, I've always made roasted brussels sprouts and juggled what needed to go in the oven when.  This year, I'm giving myself a break with one less thing to take up that precious oven space -- I'm making my shaved brussels sprout salad instead. 

This recipe is beyond E A S Y and comes together in minutes.  I buy the bagged shaved brussels sprouts and add in some chopped dates for a touch of sweetness, manchego cheese, and almonds for a little extra crunch.  The dressing is a lemon vinaigrette -- the acidity cuts through the fat of all the other rich dishes on the menu.  The freshness brightens up the entire Thanksgiving plate.  I put together the salad a day or two in advance. Before dinner time, I just toss the salad with the vinaigrette and serve. 

Shaved Brussels Sprouts Salad with Dates, Manchego and Almonds

Recipe by Katie Lee Biegel

Prep time: 15 min

Cook time: 10 min

Total time: 25 min

Yield: 6 - 8 servings

Ingredients

• 1/2 cup lemon juice
• 2 tablespoons minced shallots
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 cup extra virgin olive oil
• kosher salt and freshly cracked black pepper
• one 16-ounce bag shaved Brussels sprouts
• 1/4 cup chopped dates
• 1/4 cup diced manchego cheese
• 1/4 cup chopped almonds

Directions

1. In a small bowl, combine the lemon juice and shallots. Let stand 5 minutes, so the acidity in the lemon juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the olive oil until emulsified. Season aggressively with salt and add pepper to taste.
2. Add the sprouts, dates, manchego and almonds and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.