Brussels Sprouts and Arugula Salad with Buttermilk Dressing

Ingredients

• 1 cup sliced almonds
• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1 small garlic clove, grated
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 pound brussels sprouts, very thinly sliced
• 12 ounces arugula, thick stems trimmed
• 2 cups lightly packed fresh flat-leaf parsley leaves

Steps

1. 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.
2. 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.