At a dinner this past summer at Trattoria Marcella, the waiter talked us into this salad, and we were grateful that he did.  Two days later, my daughter Kayla and I created our version of the salad at home. It has become a Kahn family favorite. Even if your family is not fond of cooked Brussels sprouts, they will love this salad.

Ingredients

2 tablespoons lemon juice

1 tablespoon white wine vinegar

1 1/2 teaspoons honey

1 teaspoon finely minced fresh garlic

1/2 teaspoon finely minced fresh rosemary or thyme, or a combination, or 1/4 tsp. dried

1/4 teaspoon coarse kosher salt

1/2 cup extra-virgin olive oil

4 pounds fresh Brussels sprouts

1 cup shaved Parmesan cheese (may substitute non-dairy cheese)

3/4 cup unsalted whole almonds, toasted and coarsely chopped

1/3 cup dried cranberries

Freshly cracked black pepper

Directions

To make the vinaigrette, combine lemon juice, white wine vinegar, and honey in a medium bowl. Add minced garlic, rosemary or thyme, and salt. Whisk in olive oil until the mixture thickens. Cover with plastic wrap and set aside at room temperature for up to 6 hours.

Wash Brussels sprouts and slice off dark ends of sprouts. Remove any discolored leaves and discard. Cut each sprout into thin crosswise slices. Alternatively, the sprouts may be quickly sliced in a food processor using the thin slicing blade. Chill the sliced Brussels sprouts until cold.

When ready to serve, toss chilled sprouts, Parmesan cheese, almonds, and cranberries with reserved vinaigrette. Sprinkle with freshly ground black pepper.

Makes 8 generous salad servings.