Roasted and Raw Brussels Sprouts Salad

Preparation

1. Step 1

   Trim the sprouts, cutting a good ¼-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.

2. Step 2

   Toss the shredded sprouts with the lemon juice and ¼ teaspoon salt, and massage with your hands to tenderize them. Set aside.

3. Step 3

   Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, ¼ teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)

4. Step 4

   Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and ¼ teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.

5. Step 5

   Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.