My name is Millicent McLane and my husband Dave and I are fortunate enough to live on the beautiful Double Eagle cul-de-sac in Tanoan East. We both love and enjoy cooking and want to share this easy salad recipe with all of you! 

So you say you don't like brussel sprouts! Well, this recipe could very easily change your mind. I highly encourage you to try this, as I can bet you've never had brussel sprouts like this before. The beautiful thing about this salad is you can make variations to satisfy whatever you want to go with it or to your own taste buds. Dave and I love this salad all year, as it can be served warm or cold, alone, as a main dish with fish, chicken, beef or pork, or as a simple side.  It's like the perfect date!

Serves 6 - 8

3 lbs of brussel sprouts - shaved or thinly chopped

2 large lemons (for zesting and squeezing)

1 large shallot sliced thin

1 chopped jalapeno (optional)

1/4 cup of olive oil

1 stick of butter

1 cup of chopped almonds

1/2 cup of shredded grano padano cheese or parmigiana reggiano  

Minced garlic

Salt

Pepper

Preheat oven to 400 degrees:

1. Shred or shave all the brussel sprouts into a large bowl. Add the sliced shallot and jalapeno if you like it a little spicy (the jalapeno is optional). Zest one of the lemons and squeeze it, then add them both into the bowl. Generously salt and pepper and add the minced garlic, then pour over the olive oil. Toss well until all of the ingredients are lightly coated. You don't want this to be too wet. This will look like a lot of brussel sprouts, but keep in mind they shrink in the oven. Layer the mixture onto a large lined baking sheet and place in the oven for 20 minutes. Remove the pan and toss gently to get the uncooked pieces on the bottom to the top (you want to crisp as many of the sprouts as possible). Place the sheet back into the oven for 20 more minutes, you should have nice crisp edges, without burning them.  

2. Just before the brussel sprouts are finished cooking, place the chopped almonds and a full stick of butter into a saucepan over medium heat. Heat until the butter is melted and turns brown, this occurs just before burning. Remove from heat.

3. Pour the cooked brussel sprouts into a large bowl and pour the browned butter almonds over the top. Zest the second lemon and squeeze it as well over the cooked mixture. Top with grated cheese and toss thoroughly. Serve.

This recipe can have a number of variations to it. You don't have to do the brown butter almonds if you don't want nuts, simply exchange it with a vinaigrette. Again, if you don't want it to be spicy, the jalapeno is optional, however, if you want to add in more vegetables, try red bell peppers or any other crunchy substitute that will roast well. This is an ideal dish to serve all year long. It keeps in the refrigerator, so make plenty because it is also a wonderful leftover.

Bon Appétit