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Shaved Brussels Sprouts Salad with Dijon Vinaigrette

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5 from 2 reviews

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Ingredients

For the dressing

  • 1/4 cup extra-virgin olive oil or avocado oil
  • 2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 cracked black pepper
  • 2 tablespoon cider vinegar
  • 3 tablespoon honey

For the salad

  • 1 apple, peeled, cored and sliced thin
  • 1 pound Brussels Sprouts, ends trimmed
  • 1 cup toasted pecan pieces
  • 1 cup dried cranberries
  • 1/2 cup shaved Parmesan *optional*

Instructions

  1. To prepare dressing, whisk together cider vinegar, Dijon and honey.
  2. Drizzle in olive oil and whisk until combined. Season to taste with salt and pepper.
  3. Using a mandolin slicer or a very sharp knife, slice sprouts as thinly as possible
  4. Discard ends and any large core pieces or chunks.
  5. Place shaved sprouts in a large bowl.
  6. Toss with apples and dried cranberries.
  7. Re-whisk the dressing and drizzle on.
  8. Gently toss to coat.
  9. Let sit for 15 minutes.
  10. Before serving add in the toasted pecans and optional shaved Parmesan

Notes

If you want, add in some cooked chicken and crispy pancetta or top with some seared shrimp!

Find it online: https://www.thekitchenwhisperer.net/2013/12/09/day-17-countdown-to-christmas2013-shaved-brussels-sprouts-salad-with-dijon-vinaigrette/