Now that Brussels sprouts are in vogue, they might be showing up alongside stuffing and mashed potatoes this week for Thanksgiving. (These Roasted Balsamic Brussels would make a killer side dish.) But you could also serve them raw in a Brussels sprouts salad.
I got this recipe from a friend of mine, who brought a bowl full of it to our house one night. Keep in mind that this recipe can be modified depending on what kind of nuts, dried fruit, and cheese you like (or happen to have).
First, shred the Brussels sprouts. If you’re braver than I am, use a mandoline. I use a chef’s knife, holding the sprouts by the woody end. I reserve any outer leaves that fall off for Brussels sprouts chips, one of my younger son’s faves.
Add whatever nut you like best–such as almonds, pecans, walnuts, or pistachios. Dried fruit lends a terrific sweetness. I used regular dried cherries, but you can find unsweetened dried cherries at Trader Joe’s. Chopped apples would also look pretty.
- 1 pound Brussels sprouts, washed and shredded (trim off woody ends)
- ¼ cup dried cherries
- ¼ cup slivered almonds
- Gruyere cheese (to taste)
- ½ cup olive oil
- 3 tablespoons white balsamic vinegar
- 1 garlic clove, minced
- ½ teaspoon Dijon mustard
- 1 teaspoon honey
- Combine shredded Brussels sprouts, cherries, and almonds in a large bowl.
- Whisk together olive oil, vinegar, garlic, mustard and honey.
- Pour dressing over salad and toss well to coat.
- Portion salad onto plates and top with shaved Gruyere cheese.
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