By David Cohen

If you’ve been reading my column for a while you’ve probably figured out that I’m a pretty efficient, otherwise known as lazy, cook. Less time at the stove, more time at the table. This salad especially epitomizes my style, but when it comes to toasting the almonds there’s no way around it -- it has to be done.

Place a medium sauté pan over medium low heat; once hot, spread a large handful of slivered almonds across the bottom. No multi-tasking here, you have to stay close because there’s a fine line between toasted and burnt. Stir them up often until they’re golden and smelling like toasted almonds and then immediately slide them out of the pan into your salad bowl.

Thinly slice five or six raw Brussel sprouts per person and toss with the almonds along with some extra virgin olive oil, fresh lemon juice and salt and pepper to taste. Depending on what you’re serving it with, or on top of, some nutritional yeast or shaved parmesan work nicely as well.