I was pretty skeptical myself when I thought of eating brussel sprouts raw, but think about it...it's just a tiny cabbage. Like any great "slaw", it can sit for even a few days and not turn into soggy mess like regular lettuces. I have to say this is one of the yummiest salads I've had in a long time. The combination of sweet, salty, crunchy, and the hearty fall flavors of this salad will make you addicted! I made it a few weeks ago for the first time, and then made it again tonight. It doubled as our salad and the veggie for dinner. Chris raved. So filling, satisfying and easy to make!
I decided to make one of my favorite dressings to pair with the cherries & almonds: my honey vinaigrette. It's such a smashing combination. I use it in several types of salads at home and in my catering. This recipe can sometimes yield extra dressing, so try it on some arugula or baby greens later w/Imberico or Manchego cheese, marcona almonds & chopped dates (yummmm!!)
Brussel Sprout Salad w/Cherries & Almonds
About 15 brussel sprouts (doesn't have to be exact)
1/3 cup dried cherries
1/3 cup marcona almonds
1/3 cup shaved parmesan cheese (good quality)
1 avocado, diced
2 Tbs dijon mustard
3 Tbs honey
1 Tbs shallot, cided
4-5 Tbs rice wine vinegar (depending on your taste)
1/2 cup olive oil
Kosher salt & Fresh ground pepper
Lets start with the dressing. Whisk the dijon, honey, shallots & rice wine vinegar. Slowly drizzle in the olive oil. Season with salt & pepper. Set aside.
Next up, the brussel sprouts! Glorious, under appreciated, delicious brussel sprouts.
Trim the ends, cut them in half (lengthwise), and slice them thin.
Place the brussel sprouts in a large bowl. Add the cherries, almonds. Toss to combine. (I used the rosemary marcona almonds from Trader Joe's in this photo, but yesterday I just used regular salted marcona almonds and was just as good. Use whatever you like!)
Drizzle in the dressing. (you may not have to use all the dressing. Use as much or little dressing as you like. I prefer a bit of extra dressing, so I use a fair amount.) Save the rest for salads later in the week...it's delicious!!
Gently fold in the avocado & parmesan cheese.
You can serve immediately, but it tastes better the longer it sits so the flavors can meld. (1 hour is preferable). Enjoy!!!
Brussel Sprout Salad w/Cherries & Almonds
About 15 brussel sprouts (doesn't have to be exact)
1/3 cup dried cherries
1/3 cup marcona almonds
1/3 cup shaved Parmesan cheese (good quality)
1 avocado, diced
2 Tbs dijon mustard
3 Tbs honey
1 Tbs shallot, diced
4-5 Tbs rice wine vinegar (depending on your taste)
1/2 cup olive oil
Kosher salt & Fresh ground pepper
Lets start with the dressing. Whisk the dijon, honey, shallots & rice wine vinegar. Slowly drizzle in the olive oil. Season with salt & pepper. Set aside.
Trim the ends of the brussel sprouts, cut them in half (lengthwise), and slice them thin. Place the brussel sprouts in a large bowl. Add the cherries, almonds. Toss to combine. Drizzle in the dressing. (you may not have to use all the dressing. Use as much or little dressing as you like. I prefer a bit of extra dressing, so I use a fair amount.) Save the rest for salads later in the week...it's delicious!!
Gently fold in the avocado & parmesan cheese. You can serve immediately, but it tastes better the longer it sits so the flavors can meld. (1 hour is preferable). Enjoy!!! Serves 4
