Description
A bright, fresh winter salad featuring hearty green brussesls sprouts spiked with fresh, cold weather flavour that tastes even better the next day!
Ingredients
Scale
- 1 pound brussels sprouts, sliced thin
- 1 small shallot, sliced thin
- ½ cup raw hazelnuts (walnuts or almonds), lightly chopped
- ½ cup dried cranberries
- ½ cup green apple, diced
- 1 teaspoon lemon juice
- ¼ cup feta cheese, crumbled
- 1 cup light vegetable based oil (Sunflower, Cotton Seed, Canola)
- ½ small shallot, chopped fine
- 3 tablespoons lemon juice
- ¼ cup orange juice concentrate
- 3 teaspoons Dijon mustard
- 1 tablespoon sugar
- Salt & Pepper to taste
Instructions
- Start with your vinaigrette. Add shallot, lemon juice, orange juice concentrate, mustard and sugar into a bowl or vessel deep enough to handle immersion blender or whisk. Add about 1/3 of your vegetable oil and begin blending. Drizzle in the remaining oil, while blending, until creamy and emulsified. Check for taste and consistency. Season with salt and pepper and thin, IF NEEDED, with a little water (should you find the vinaigrette too thick for your tastes). Reserve cold.
- Slice brussels sprouts & shallot. Roughly chop nuts. Add sprouts, shallot, cranberries and nuts to medium sized bowl, coat lightly with vinaigrette and reserve cold until ready to serve. (Minimum one hour, or overnight.)
- Dice apple and toss with lemon juice. Crumble feta. Prior to plating add half the apple and feta to brussels spouts base, toss and add extra vinaigrette if needed. Plate. To finish, scoop up the heavier ingredients that tend to sink to the bottom of the bowl and add to top of salad. Add remaining apple and feta, drizzle lightly with citrus vinaigrette and serve.
- Prep Time: 20 mins
- Category: Salad
- Cuisine: American