Shaved Brussels Sprout Salad
Shaving Brussels sprouts very thinly with a food processor attachment or a hand-held mandoline is the secret to enjoying their very bold flavor. This is a particularly festive recipe with the sweetness of balsamic vinegar, maple syrup, apple, and dried cranberries, and the tang of Dijon mustard, the umami of cheese, and the crunchiness of hazelnuts.
6 to 8 servings
INGREDIENTS:
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
4 cups Brussels sprouts (about ½ pound)
1 cup fennel bulb (about ½ large bulb)
½ large apple, small diced (like Pink Lady)
¼ cup dried cranberries
¼ cup toasted hazelnuts, chopped
¼ cup Reggiano Parmigiano cheese, finely grated
Kosher salt to taste
Fennel fronds, chopped for garnish (optional)
DIRECTIONS:
Place the oil, balsamic vinegar, maple syrup, and Dijon in a small jar and shake to combine.
Thinly slice the Brussels sprouts and fennel on a mandolin. Toss them together with the apples, cranberries, hazelnuts, cheese, and dressing. Taste and season with kosher salt to taste. Top with fennel fronds.
Shaved Brussels Sprout Salad
Shaving Brussels sprouts very thinly with a food processor attachment or a hand-held mandoline is the secret to enjoying their very bold flavor. This is a particularly festive recipe with the sweetness of balsamic vinegar, maple syrup, apple, and dried cranberries, and the tang of Dijon mustard, the umami of cheese, and the crunchiness of hazelnuts.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 4 cups Brussels sprouts (about ½ pound)
- 1 cup fennel bulb (about ½ large bulb)
- ½ large apple, small diced
- ¼ cup dried cranberries
- ¼ cup toasted hazelnuts, chopped
- ¼ cup Reggiano Parmigiano cheese, finely grated
- Kosher salt to taste
- Fennel fronds, chopped for garnish (optional)
Instructions
- Place the oil, balsamic vinegar, maple syrup, and Dijon in a small jar and shake to combine.
- Thinly slice the Brussels sprouts and fennel on a mandolin. Toss them together with the apples, cranberries, hazelnuts, cheese, and dressing. Taste and season with kosher salt to taste. Top with fennel fronds.
Nutrition Facts
Calories
134Fat (grams)
9 gSat. Fat (grams)
1 gCarbs (grams)
13 gFiber (grams)
3 gNet carbs
10 gSugar (grams)
8 gProtein (grams)
3 gSodium (milligrams)
75 mgCholesterol (grams)
2 mgThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Shaved Brussels Sprout Salad
Shaving Brussels sprouts very thinly with a food processor attachment or a hand-held mandoline is the secret to enjoying their very bold flavor. This is a particularly festive recipe with the sweetness of balsamic vinegar, maple syrup, apple, and dried cranberries, and the tang of Dijon mustard, the umami of cheese, and the crunchiness of hazelnuts.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 4 cups Brussels sprouts (about ½ pound)
- 1 cup fennel bulb (about ½ large bulb)
- ½ large apple, small diced
- ¼ cup dried cranberries
- ¼ cup toasted hazelnuts, chopped
- ¼ cup Reggiano Parmigiano cheese, finely grated
- Kosher salt to taste
- Fennel fronds, chopped for garnish (optional)
Instructions
- Place the oil, balsamic vinegar, maple syrup, and Dijon in a small jar and shake to combine.
- Thinly slice the Brussels sprouts and fennel on a mandolin. Toss them together with the apples, cranberries, hazelnuts, cheese, and dressing. Taste and season with kosher salt to taste. Top with fennel fronds.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.