November 11, 2011

Shaved Brussels Sprout Salad


During the holidays of past years, I would go for all out flavor and let healthy eating fall on other days.  A favorite wintertime dish is roasted and caramelized Brussels sprouts with pancetta and whole chestnuts with the aid of brown sugar.  Delicious as it might be,  today I would prefer to maintain a healthful outlook on all of the meals I prepare.  If there are dishes that are truly special that I like to have on the holiday table, I will make them, but not all of them.  Even if it seems like you are being a party pooper, it is better to balance out the richness of the meal.  You might actually feel satisfied in a good way when you finish dinner.

The beauty of this salad is that even those who don’t like Brussels sprouts seem to like it.  It has a little crunch and a nice sweetness from the dressing and it can be made ahead for easy execution.  

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.


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Categories: Fall & Winter, Salads, Vegetables

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