SHAVED BRUSSEL SPROUTS SALAD WITH CREAMY SHALLOT VINAIGRETTE!
This eye-catching salad is a beautiful appetizing salad to serve for your Thanksgiving dinner or any meal! It’s crunchy, slightly sweet, with a bit of tang!
10 TO 12 SERVINGS
2 lbs. Brussels sprouts
2 medium Gala or Honey crisp apples
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup whole pecans
1/2 cup Pomegranate seeds
1/2 teaspoons Kosher salt, and cracked pepper to taste
1/2 cup Parmesan Cheese sliced thin, (optional)
5 Tablespoons of Mustard Vinaigrette
Wash the Brussel sprouts and remove any leaves that are damaged
Trim off the ends with a sharp knife
Shred the sprouts in a food processor using the slicing attachment and pulse chopped until they are shredded or you can also use a mandoline. If you use a mandoline use a cut-resistant glove to guard your hands.
AVAILABLE ON AMAZON
The Brussels sprouts can be shredded up to 2 days in advance and stored in a Ziploc bag or glass container. Store in the refrigerator until ready to assemble and dress the salad.
ASSEMBLE THE SALAD
Place the shredded Brussel sprouts into a salad bowl.
Peel the apples and chop into small bite-size pieces and place into a bowl with 3 tablespoons of lemon, mix together. This will help keep the apples from turning brown
Add the rest of the ingredients with the exception of the lemon and drizzle over 5 to 6 tablespoon of the CREAMY SHALLOT VINAIGRETTE and mix together, more if you like 1 tablespoon at a time
Slice the lemon into thin round slices and slice in half to use to garnish
CREAMY SHALLOT VINAIGRETTE
1 tablespoon Dijon mustard
¾ cup extra virgin olive oil
1-tablespoon shallots, minced
3 tablespoons Champagne vinegar
2 tablespoons fresh lemon juice
1/2-teaspoon kosher salt
In a bowl add Dijon mustard, using a whisk add the olive oil slowly to emulsify
Add shallots, champagne vinegar, lemon juice, and salt. Whisk to blend all the ingredients until smooth and creamy.
Place all of the ingredients in a mason jar, screw tightly with a lid, and shake vigorously to combine.
In a glass bowl, combine all of the ingredients and whisk together well. Store in an airtight container in the refrigerator. Vinaigrette will keep up to 3 days.
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