Shaved Brussels Sprout Salad |
Serves 6 |
When preparing this salad ahead of time, reserve the almonds for serving. |
|
1 pound |
Brussels sprouts, outer leaves removed |
2 tablespoons |
dried cranberries |
2 tablespoons |
toasted almonds or Marcona Almonds |
|
Mustard Vinaigrette, recipe below |
|
Use a 2mm slicing blade for the food processor to slice the Brussels sprouts or use a knife to slice as thin as possible. |
Optional - Heat a large sauté pan over medium high heat. Put a tablespoon of olive oil in the pan and add the sliced Brussels sprouts. Stir or use tongs to coat the greens with the oil. Heat for no longer than 3 minutes or just long enough until they are slightly wilted and turn a brighter shade of green. |
Immediately transfer the Brussels sprouts to a large mixing bowl. Add the dried cranberries and almonds. Add a few tablespoons of the dressing and toss the salad. Taste and add more dressing if desired. |
Serve warm or refrigerate for up to 3 days. |
|
Mustard Vinaigrette |
2 tablespoons |
agave nectar |
1 1/2 tablespoons |
champagne vinegar, more if desired |
1 tablespoon |
fresh lemon juice with pulp |
1 1/2 teaspoons |
lemon zest |
1 1/2 teaspoons |
whole grain mustard, more as desired |
1/3-1/2 cup |
extra virgin olive oil |
|
sea salt |
|
freshly ground black pepper |
|
In a small bowl, whisk together the agave nectar, vinegar, lemon juice, and mustard. Whisk while adding the olive oil in a slow steady stream. Continue to whisk the dressing until thoroughly combined. Season with salt and pepper. |
There should be more dressing than you will need for the salad. What remains will keep in the refrigerator for a week. |