Shaved Brussels Sprout Salad
Brussels sprouts often get a bad rap, but when prepared…
Servings: 8 servings
Ingredients
Ingredients
- ?1 pound 450 gbrussels sproutsshaved or very thinly sliced, Note 1 & 2
- ?1 applered or green cored and thinly sliced
- ?1/2 cupshallotfinely diced
- ?1/2 cupdried cranberries
- ?1/2 cuppecanstoasted
- ?2 ounces 55 ggoat cheeseNote 3
- ?3 tablespoonslemon juice
- ??cupextra virgin olive oil
- ?1 teaspoonDijon mustard
- ?1/4 teaspoonsalt
- ??teaspoonground black pepper
Instructions
Instructions
- Make the dressing: in a small bowl combine the lemon juice, extra virgin olive oil, Dijon mustard, salt, and ground black pepper; whisk until well combined and emulsified. Alternatively, put these ingredients in a jar, seal tightly, and shake until smooth.
- In a large mixing bowl add the shaved Brussels sprouts, thinly sliced apple, finely diced shallot, dried cranberries, and toasted pecans.
- Toss the salad ingredients together to distribute them evenly.
- Drizzle the prepared vinaigrette over the salad (start with some of the vinaigrette and add more to taste).
- Toss the salad again until the ingredients are evenly coated with the dressing.
- Crumble the goat cheese over the top, give the salad a final gentle toss or leave the cheese on top, and serve immediately.
Equipment
- Food Processor
- Large Bowl
Notes
Brussels sprouts can be substituted with cabbage or kale.
The easiest and quickest way to shred brussels sprouts is using a food processor with a shredding disc.
Goat cheese can be substituted with feta cheese, I recommend adding 2 ounces but more cheese can be used.
The easiest and quickest way to shred brussels sprouts is using a food processor with a shredding disc.
Goat cheese can be substituted with feta cheese, I recommend adding 2 ounces but more cheese can be used.