Shaved Brussel Sprout Salad
This scrumptious salad is a wonderful appetizer or side for a harvest dinner.
Brussel sprouts are a member of the cabbage family and are often called mini cabbages. they are found on so many restaurant menu these days, usually roasted and often paired with something slightly sweet, like dried fruit.
Roasted brussels are delicious and make for a very hearty side dish. Now that summer and cravings for lighter meals are upon us, I thought I’d offer a way to eat these little bombs of nutrients in a salad.
Brussel sprouts, like most green food, is indeed full of nutrients - antioxidants, fiber, vitamin K to name a few. The also pack a lot of flavor in a little package.
This delicious salad begins by shaving the spouts making it easier to eat as a salad. The accompanying ingredients create wonderful balance and the dressing is rich enough to stand up to the bold flavor of brussel sprouts.
Pile your dressing sprout salad on serving platter and add sliced roast chicken or tofu for a satisfying main course.
Shaved Brussel Sprout Salad
Ingredients
Instructions
- Trim the edges from each brussel sprout, then cut in half
- Add the cut brussel sprouts to a food processor with the blade attachment to shred. If you do not have a food processor, use either a mandoline or a sharp knife to cut them into shreds. The objective is to have the final result fairly uniform
- Toast the pine nuts in a 400º oven until golden brown; allow to cool
- Peel the shallot, then slice very thinly. Place in 4 Tbl of red wine vinegar and allow to marinate for at least 30 minutes. This can be done the day before.
- For the dressing, whisk together the balsamic vinegar, olive oil, honey, salt and pepper in a large bowl until thoroughly combined.
- Place shredded brussel sprouts, cooled and toasted pine nuts, pickled and drained shallot, and diced apple in the bowl with the dressing and toss well.
- Shave pecorino generously over the top and serve.
Notes
- The fruit can be cut up as much as a day ahead.
- The dressing can be made up to 3 days ahead; just give it a vigorous shake before dressing the fruit
- Only add the dressing and mint within an hour of serving
Nutrition Facts
Calories
400Fat
29Sat. Fat
5Carbs
29Fiber
7Net carbs
22Sugar
16Protein
11Sodium
204Cholesterol
15You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional.
