A new way to love brussels sprouts! Salad of thinly sliced brussels sprouts with chard, almonds, dates, and shallots

I wasn’t a big fan of brussels sprouts until I went to Nosa, a five star restaurant north of Santa Fe for a friend’s birthday where the chef prepared a Brussels sprout salad that was out of this world! When the chef came out we asked him for the recipe and he basically told us what he put into the salad. I have replicated it with my own spin and have made it several times, including when I hosted a dinner for 15 at my home. The combination of the greens with the dates and the crunchiness of the almonds is great. So here it is and I hope anyone who is not a fan of brussels sprouts becomes one!

Once again I don’t specify amounts because I want you to have the latitude to create as large or small of a salad as you wish. And brussel sprouts come in different sizes from tiny to larger, so telling you how many to use might not give you the result you wish. Trust your instincts and your judgements on the proportions.

Brussels sprouts, sliced very thin either using a mandolin or sharp knife

Chard, sliced into thin slivers

Shallots, minced

Handful of chopped dates, chopped

Slivered almonds

Sea salt

Your favorite vinaigrette

Variations: At times I have added thinly sliced apples, thinly sliced red onion and once I even shaved a carrot into the salad for more color.