3 pints Brussels sprouts, shaved thinly with a mandoline, the large side of a box grater, or a sharp knife (this should yield 8 cups)
1-1/2 teaspoons extra-virgin olive oil
5 teaspoons freshly minced garlic
1/4 cup toasted almonds, finely chopped
crushed red pepper flakes
1/8 teaspoon ground cinnamon
1/2 cup chopped fresh flat-leaf parsley
1/2 cup freshly squeezed lemon juice Salt
1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater
- Place the shaved Brussels sprouts in a large mixing bowl and set aside.
- Place a nonstick skillet over medium-high heat; put in the olive oil and the garlic. Cook the garlic until deep golden brown. Remove from the heat and add the almonds, red pepper flakes, cinnamon, and parsley.
- Return to the heat and saute for 10 seconds.
- Remove the skillet from the heat, add the lemon juice, and season with salt. Transfer the hot mixture to the bowl with the Brussels sprouts and toss well. Add three-quarters of the cheese. Toss again, taste, and adjust the seasoning. Spoon the sprouts into four salad bowls, dividing them equally. Top each dish with the remaining cheese before serving.
Makes 4 servings.
Source: The Negative Calorie Diet