Brussels Sprout Salad
Brussels sprouts are such a nutritional powerhouse. They are chock full of iron, potassium, vitamin c, and oddly enough, protein. Some people have an aversion to Brussels sprouts, perhaps due to a bad childhood dinner table memory. Here’s a hearty, versatile salad that will convert even the most staunch Brussels sprouts hater into a believer. I like to toss the leaves with in the dressing several hours before serving, to “soften” them. This salad is even better the next day, which can’t be said for most green salads. Try it – it’s TO DIE FOR.
1/4 cup honey3 tablespoons champagne vinegar2 tablespoons fresh lemon juice1 tablespoon fresh lemon zest1 tablespoon Dijon mustard1 tablespoon fresh minced garlic1 1/2 cups olive oilSea salt, to tasteGround black pepper, to tasteSalad:3 cups raw shredded Brussels sprouts (many grocers carry them bagged and shredded, try Trader Joe’s).1 tablespoon dried cranberries or dried blueberries4 slices cooked and diced bacon2 tablespoons shelled pistachio nuts4 tablespoons mustard vinaigrette1/4 cup cubed Manchego cheeseTo make dressing, place honey, champagne vinegar, lemon juice, zest, mustard and garlic in a mixing bowl. Whisk the ingredients together. Slowly stream in the olive oil and continue whisking until combined. Season to taste with sea salt and fresh black pepper.For salad, toss leaves, berries, bacon, pistachios, and vinaigrette in a large mixing bowl. Garnish with Manchego cheese and serve.