I am so happy that I took my friend's suggestion of ordering the Shaved Brussels Sprout Salad at Doc B's Restaurant + Bar. They have three locations in Texas, plus Florida and Chicago. Y'all, this salad was SO GOOD, how could it be healthy?! The entree salad not only had thinly shredded Brussels but shreds of bright green kale, all tossed in a Parmigiano Reggiano vinaigrette and topped with crunchy Marcona almonds. I struck out to recreate it at home and came pretty darn close.
For the dressing, I started with this Shallot Vinaigrette and added half a cup of grated Parmigiano Reggiano, a teaspoon of black pepper, and a teaspoon of minced shallot. Taste and add kosher salt or more pepper if needed.
Since the Parmigiano Reggiano is so pronounced in this salad, don't skimp, by the real deal!
I purchased a bag of shredded Brussels, and then handpicked the large pieces and chopped by hand.
After I stripped the kale from the stems, I washed and dried them and used my chef's knife to cut them into thin strips.
Everything got tossed together by hand, and I topped each plate with a tablespoon of Marcona almonds and some large cherry tomatoes.