Brussel Sprout Salad

Okay yes I admit who likes Brussel sprouts?

Well I do like them. I usually cook them with some other things like raisins and nuts in a chicken broth.

I kind of savory dish, and I usually associate them with a fall menu.

I was watching food network last week and Giada De Laurentis was up to her usual making something look really good.

Okay Giada I did it!

I did not have the arugula called for but can see that would have added another nice compliment and will use next time.

This salad is super crunchy! If you like crunch then this salad is for you.

I bought two packages of Brussel sprouts and one head of radicchio for this recipe. Shredded parmesean cheese and slivered almonds are the added crunch.

Remove outside leaves of the Brussel sprouts. Bring water and a pinch of salt to a boil in a medium saucepan. Add the sprouts and let cook for just a few minutes until they turn green.

Make an ice bath in a big bowl. Add the sprouts to shock them back from continuing to cook.

Using a chop knife cut each brussel sprout across into strips. Cut the radicchio into strips and add to the sprouts.

Add your container of shredded parmesean cheese.

On a cookie sheet add your slivered almonds. Toast them at 400 degrees for about five minutes, I go by smell and check to make sure they are not too brown.

Once cooled add to your salad.

Dressing:

This is the easiest dressing in the world and I have made it for other salad's besides this one.

Use one part lemon juice to one part olive oil.

Salt and pepper to taste, and whisk together.

Thats it!

Pour over and toss with your salad right before serving.