![Brussels Sprouts and Arugula Salad with Buttermilk Dressing](https://cdn.statically.io/img/www.foodandwine.com/thmb/5NBM1-rTgvKn1TKR8TM9tmN7x2A=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/brussels-sprouts-and-arugula-salad-with-butermilk-dressing-FT-RECIPE1118-e1573f2e0ac5421d9bdb993a2f8e18c5.jpg)
Ingredients
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1 cup sliced almonds
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1/2 cup buttermilk
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1/4 cup mayonnaise
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1 small garlic clove, grated
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1 teaspoon kosher salt
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1 teaspoon black pepper
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1 pound brussels sprouts, very thinly sliced
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12 ounces arugula, thick stems trimmed
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2 cups lightly packed fresh flat-leaf parsley leaves
Directions
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Preheat oven to 350°F. Spread almonds on a large rimmed baking sheet. Bake in preheated oven until golden, 6 to 7 minutes. Remove from pan, and let cool 10 minutes.
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Whisk together buttermilk, mayonnaise, garlic, salt, and pepper in a very large bowl. Add brussels sprouts, arugula, and parsley; toss well to coat. Sprinkle with toasted almonds, and serve.
Notes
Quick Pickled Shallots: Combine 1/2 cup red wine vinegar, 1/4 cup water, 2 teaspoons granulated sugar, and 2 teaspoons kosher salt in a jar with a tight-fitting lid. Attach lid, and shake well. Remove lid; add 1/2 cup thinly sliced shallot rings. Attach lid, and shake well. Refrigerate 30 minutes. Drain. Scatter on salad.