Manhattan: Shredded Brussels Sprouts with Manchego, Marcona Almonds and Fried Shallots works double-time as a salad or appetizer

Recipe: Shredded Brussels Sprouts with Manchego and Marcona Almonds

1/2 cup grape seed or canola oil
1 large shallot; thinly sliced and separated into rings with fingers (1/2 cup)
3 tablespoons Spanish olive oil
1 teaspoon sherry wine vinegar
1 teaspoon maple syrup
1 pound (about 14 large) Brussels sprouts (note the larger ones are easier to work with)
1/2 cup roasted Marcona almonds, chopped
1/4 pound Manchego cheese, shaved with a vegetable peeler
4 dozen crostini or other sturdy cracker, if using salad as an appetizer

In a small sauté pan, heat oil until a bit of shallot sizzles when tested. Fry shallots until golden brown about 7 minutes, stirring occasionally. Monitor often to ensure they don’t burn. Drain on paper towels; reserve. (May be made several hours in advance.)
In a large bowl, make a vinaigrette by combining oil, vinegar and syrup.
Trim ends of Brussels sprouts. Using a a very sharp knife, shave sprouts as thinly as possible to one 16th of an inch. Remove large core pieces. You should have about 4 cups.
Toss shaved sprouts with vinaigrette and season with kosher salt and freshly ground pepper. (Keep in mind the cheese will add additional sodium when it is added.) This may be made up to 3 hours in advance, refrigerated.
When ready to serve, toss with almonds and shaved cheese. Spoon over crostini, if using as an appetizer, and garnish with reserved fried shallots. Or divide onto small plates if using as a salad.

Preparation time: 45 minute(s)

Number of servings (yield): 4 cups of salad or (apx.) 3 dozen crostini