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
|When preparing this salad ahead of time, reserve the almonds for serving.
|Brussels sprouts, outer leaves removed
|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.
|1 1/2 tablespoons
|champagne vinegar, more if desired
|fresh lemon juice with pulp
|1 1/2 teaspoons
|1 1/2 teaspoons
|whole grain mustard, more as desired
|extra virgin olive oil
|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.