I’m going to post two of the recipes today.
I liked this salad because it didn’t taste like brussel sprouts…. just fresh greens.
Brussels Sprouts Salad with Mustard vinaigrette
2 tablespoons honey
1 1/2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice with pulp
1 1/2 teaspoons lemon zest
1 1/2 teaspoons whole grain mustard, more if desired
1 1/2 teaspoons minced garlic
1/4 cup olive oil
fresh ground black pepper
In a large bowl, whisk together the the first five ingredients. Continue whisking while slowly drizzling in the olive oil until the oil is fully incorporated. Season to taste with salt and pepper, and brighten with a little extra vinegar and mustard. This makes a generous cup of dressing, more than is needed and will keep for one week, covered and refrigerated.
1 pound Brussel sprouts
1 tablespoon dried cranberries
1 tablesponn dried blueberries
2 tablespoons toasted whole almonds
3 tablespoons mustard vinaigrette
1 ounce Manchego cheese, shaved using a peeler (Feta cheese, crumbled, works well too).
1. Peel the leaves from the Brussel sprouts, discarding the core. In a large pot of boiling water, blanch leaves until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well. You should have 3 cups of leaves.
2. In a large bowl, toss the brussel sprout leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten.
3. Mound the salad on a plate and top with cheese shavings. Serve.
Whew!! That was harder than making the salad!! lol!!
I’ll post the Berry Tort tomorrow. My fingers hurt!! lol But this salad is awesome!!!!
Hope you all had a wonderful weekend!!!