Shaved Brussels Sprout Salad
This colorful salad is similar to a tangy slaw. Add chopped pecans or hazelnuts, chopped apples or pears and colorful pomegranate seeds.
Course: Salad
Cuisine: American
Author: Marcia W. Smart
- 1 pound Brussels sprouts trimmed and pulsed well in a food processor
- 4 ounces Pecorino cheese grated on a microplaner
- 1 large honey crisp or other tart-sweet apple chopped into ½-inch dice, about 1 ½ cups
- ½ cup pecan pieces toasted
- 1 cup pomegranate seeds
For the apple cider vinaigrette:
- 1/2 cup apple cider vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons minced shallot
- Sea salt and fresh ground pepper to taste (I use about
- 1 cup extra virgin olive oil
To make the dressing:
In a glass jar with a tight fitting lid, combine all the ingredients. Seal tightly and shake to emulsify. Alternately, in a medium size bowl add the first four ingredients. Whisk in the olive oil to emulsify.
Toss the salad with vinaigrette to taste, about 3/4 cup dressing. The remaining vinaigrette can be stored in the refrigerator for up to a week.