Shaved Brussels Sprout Salad
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 pound (450g) brussels sprouts (shaved or very thinly sliced, Note 1 & 2)
- 1 apple (red or green, cored and thinly sliced)
- Β½ cup shallot (finely diced)
- Β½ cup dried cranberries
- Β½ cup pecans (toasted)
- 2 ounces (55g) goat cheese (Note 3)
- 3 tablespoons lemon juice
- β cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- ΒΌ teaspoon salt
- β teaspoon ground black pepper
Method
- To make the dressing combine all of the ingredients in a bowl and whisk until well combined and emulsified. Or combine in jar, cover with a lid tightly and shake it until well combined and smooth.
- In a large mixing bowl, combine all of the salad ingredients except for the goat cheese.
- Give everything a good toss, drizzle the vinaigrette on top and toss again.
- Top with crumbled goat cheese and serve.