Brussels Sprout Salad

Cut the Brussels sprouts into paper-thin shreds using a mandolin or a very sharp knife. Rinse with ice-cold water to make them crisp and clean, then dry well in a salad spinner.

Lightly toast the almonds in a pan until golden.

In a large bowl, whisk together the lemon juice, olive oil, Parmesan, pepper, and salt.

Add the Brussels sprouts, grapes, and toasted almonds, then toss gently to combine. Serve immediately.