Active Time: N/ATotal Time15 MIN
Yield: Serves : 10
Instead of roasting brussels sprouts, toss them with arugula, parsley, and a light buttermilk dressing. If you’ve got a few extra minutes, quick-pickled shallots (see Notes) add color, texture, and tang.
- 1 cup sliced almonds
- 1/2 cup buttermilk
- 1/4 cup mayonnaise
- 1 small garlic clove, grated
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 pound brussels sprouts, very thinly sliced
- 12 ounces arugula, thick stems trimmed
- 2 cups lightly packed fresh flat-leaf parsley leaves
How to Make It
Preheat oven to 350°F. Spread almonds on a large rimmed baking sheet. Bake in preheated oven until golden, 6 to 7 minutes. Remove from pan, and let cool 10 minutes.
Whisk together buttermilk, mayonnaise, garlic, salt, and pepper in a very large bowl. Add brussels sprouts, arugula, and parsley; toss well to coat. Sprinkle with toasted almonds, and serve.
Quick Pickled Shallots: Combine 1/2 cup red wine vinegar, 1/4 cup water, 2 teaspoons granulated sugar, and 2 teaspoons kosher salt in a jar with a tight-fitting lid. Attach lid, and shake well. Remove lid; add 1/2 cup thinly sliced shallot rings. Attach lid, and shake well. Refrigerate 30 minutes. Drain. Scatter on salad.
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