BRUSSELS SPROUTS SALAD
BRUSSELS SPROUTS SALAD
In case you love brussels sprouts roasted, you have to love them sparkling even greater. Brussels sprouts are fantastic to consume fresh because of the mild flavor and a stunning crisp. It makes a excellent salad for thanksgiving or christmas, specially whilst mixed with pomegranate seeds and pecans. This salad is packed with so many special flavors that paintings collectively so well. A beneficiant quantity of each ingredient makes every chunk pop. The pomegranate seeds literally burst with sweet and bitter juices whilst you chunk into it. Crispy sir francis bacon and crunchy pecans add texture and splendid savory flavor. Smooth and flavorful gorgonzola is every other layer of texture and taste that compliments the brussels sprouts, nuts, and dressing. All people will enjoy this salad due to the flavors and due to the fact brussels sprouts are fresh. Kids (and a few adults in my own family) have the biggest aversion to brussels sprouts. When they see the tiny halves of sprouts, they make a face and stroll the other manner. However, when i make brussels sprouts into a salad, they don’t even think two times about it and devour all of it up. Fresh brussels sprouts which are thinly sliced in a salad is paying homage to cabbage. It has a milder flavor than cabbage and doesn’t have as thick of leaves so it makes thinner strands. It’s simply as crispy thru and great mixed with other components and dressing.
INGREDIENTS IN BRUSSELS SPROUT SALAD:
Brussels sprouts – use clean brussels sprouts and choose bigger ones to make it easier to reduce. Sir francis bacon – for the great crispy viscount st. Albans, prepare dinner it within the oven. It’s clean to make 1st baron beaverbrook beforehand of time, wrap it up tight, and hold refrigerated. You can quick reheat cooked francis bacon in a pan simply until hot. Pomegranates – to make it less difficult on your self, get unfastened pomegranate seeds which can be already separated. You'll keep your self half-hour and browned fingertips. Pecans – if pecans aren't to be had or too pricey, replacement chopped walnuts or overwhelmed almonds. Shallots – shallots are terrific in a clean salad because they have a mild taste, a bit sweetness, and a touch of garlic taste. Gorgonzola – it’s a soft cheese with strong flavor however if gorgonzola isn't always to be had, substitute blue cheese crumbles. Mustard vinaigrette – it’s a awesome smooth dressing with candy sour and tart flavors. You can easily make it ahead of time and hold it in a glass jar, inside the refrigerator.
HOW TO MAKE BRUSSELS SPROUTS SALAD
How to Shred Brussels Sprouts:
Brussels sprouts are very easy to shred using a sharp knife of a food processor. I usually just use a knife because it takes only a few minutes and I’m too lazy to take out and set up my food processor for that.
Wash the sprouts and cut off the small stem. Take off the dark, discolored outer leaves and cut each sprout in half. Place it on the cutting board cut side down and slice each half as thinly as you can.
If you do wish to make a food processor, simply use a slicing attachment and pulse to cut. (Consult your user manual if not familiar with the process.)
You can also use a mandolin slicer but I don’t really recommend it because the sprouts are so small, there is a higher chance to cut your fingers. If you will decide to use the mandolin, don’t cut off the stem of the sprouts and use that to hold on to with a safety holder.
How to Make Mustard Vinaigrette:
Making mustard vinaigrette doesn’t get much easier than combining all ingredients in a jar and shaking it around. You may need to use a small spatula to scrape and mix in honey into the dressing.
Keep the vinaigrette in a glass jar with a lid in the refrigerator until ready to use. Shake it up before adding to the salad.
Making The Salad
Combine shaved Brussels sprouts, pomegranate seeds, chopped pecans, Gorgonzola cheese, crumbled bacon, and thinly sliced shallots together in a bowl. Add some salt and mix it all together.
Pour in the dressing and mix until everything is evenly coated. Salad is best when served right away.
CAN I MAKE BRUSSELS SPROUTS SALAD AHEAD?
Absolutely! There are several ways to prepare this salad ahead of time. Make the dressing and bacon a day or two before to save some time. Store both in air-tight containers, in the refrigerator.
You can also prepare the whole salad ahead of time but do not mix it with the dressing. Keep the salad in the bowl and cover it air-tight with plastic wrap. Mix dressing into the salad when ready to serve.
Ingredients
Mustard Vinaigrette:
1 tbsp Dijon mustard
2 tbsp honey
1 1/2 tsp sherry vinegar (substitute apple cider vinegar if needed)
1 tbsp lemon juice
1/2 cup olive oil
1/2 tsp garlic powder
1 tsp salt
1/2 tsp freshly cracked black pepper
Brussels Sprout Salad:
1.5 lb Brussels sprouts
1 cup pomegranate seeds
3/4 cup chopped pecans
1/2 cup Gorgonzola cheese
8 strips of bacon cooked and chopped
2 shallots thinly sliced
Instructions
Mustard Vinaigrette:
Combine all ingredients in a glass jar with a lid, close it tight and shake vigorously. You may need to scrape honey off the bottom and shake some more.
Brussels Sprout Salad:
Wash the sprouts and cut off the small stem at the end. Take off the dark, discolored outer leaves and cut each sprout in half. Place it on the cutting board cut side down and slice each half as thinly as you can.
Combine shaved Brussels sprouts, pomegranate seeds, chopped pecans, Gorgonzola cheese, crumbled cooked bacon, and thinly sliced shallots together in a bowl.
Pour in the dressing and mix until everything is evenly coated. Add some more salt if needed and mix it all together.
Salad is best when served right away.
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