Brussels Sprouts Salad with Warm Citrus Vinaigrette
Equipment
- Mandolin or Shred attachment on a food processor or shred manually with a sharp knife
Ingredients
- 1 pound Brussels sprouts, trimmed and shredded
- 1 large pomegranate, arils separated or ½ cup dried cranberries
- ¼ cup grated gruyere or manchego cheese, optional, I didn’t use any this time but highly recommended
- ½ cup toasted walnuts or pecans, roughly chopped
Citrus Vinaigrette
- ⅓ cup extra virgin olive oil
- 2 cloves garlic minced
- 1 large shallot, thinly sliced
- ½ cup orange juice from 1 whole orange
- 1 tbsp orange zest
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 1 tsp dried thyme or 2 tbsp fresh
- pinch of crushed pepper
- sea salt and black pepper as needed
Instructions
- Using a mandolin or shred blade on a food processor or a sharp knife trim and shred the Brussels sprouts. Add the shreds to a large salad bowl. Massage the shreds lightly with lemon juice and little olive oil This makes the shreds soft and easier to digest. Set aside while we make the vinaigrette.
- To make the vinaigrette. Warm the olive oil in a skillet when warm add the shallots and garlic, cook for 2-3 minutes until fragrant, softened and about to get brown. Take it off the heat and allow to cool slightly, the oil should be just warm. Add the apple cider vinegar, orange juice, thyme, and orange zest. Season with salt, pepper, and crushed red pepper flakes.
- Add the cheese if using, walnuts, and pomegranate arils to the shredded Brussels. Pour the vinaigrette over the salad, gently toss a few times so the the vinaigrette is evenly distributed. The leaves will begin to soften when contacted with the acid. Combine well. Serve warm or at room temperature. Serve it as a salad with other dishes or a side with baked salmon.
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