Thanksgiving
Brussels Sprouts Salad
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porciones20 minutes
tiempo totalIngredientes
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 ½ teaspoon kosher salt, divided
½ cup olive oil
1 pound Brussels sprouts, trimmed and thinly sliced (5 cups)
2 cups thinly sliced radicchio (from 1 head)
1 cup chopped toasted pecans
½ cup roughly chopped sweetened dried cranberries
½ teaspoon freshly ground black pepper
1 ounce aged provolone or Parmesan cheese, shaved (about ½ cup)
Instrucciones
Whisk vinegar, honey, mustard, and ½ teaspoon salt in a medium bowl. Slowly drizzle in oil, whisking constantly, until well combined.
Toss together Brussels sprouts, radicchio, pecans, and dried cranberries in a large bowl or storage container, if made in advance.
To serve immediately: Add dressing, pepper, and remaining 1 teaspoon salt to Brussels sprouts mixture; toss. Add about half of the cheese and gently toss to combine. Transfer to a serving bowl or platter and top with the remaining cheese.
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porciones20 minutes
tiempo total