by jonewman
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my 7 recipes »
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jonewman's Notes:
Expand1.5 pounds Brussel Sprouts, Shaved Ask a question about this ingredient
1 Granny Smith Apple, Small Dice Ask a question about this ingredient
1/2 cup Dried Cranberries Ask a question about this ingredient
1/2 cup Salted and Roasted Marcona Almonds Ask a question about this ingredient
Shaved Pecorino Romano Cheese Ask a question about this ingredient
Zest Of One Lemon Ask a question about this ingredient
Juice From Half of a Lemon Ask a question about this ingredient
2 tablespoons Apple Cider Vinegar Ask a question about this ingredient
1/3 cup Extra Virgin Olive Oil Ask a question about this ingredient
1 tablespoon Dijon Mustard Ask a question about this ingredient
1/4 cup Honey Ask a question about this ingredient
Salt and Pepper to Taste Ask a question about this ingredient
Mix to combine in a small bowl the zest of the lemon with the juice of ½ a lemon, the vinegar, Dijon mustard, honey, salt and pepper. Slowly drizzle in the olive oil, mix till combined. Taste and adjust seasonings if needed. Set Aside.
Ask a question about this stepCut Brussel Sprouts in half and then cut them into small shredded pieces, making sure not to shred the core. Then add the diced Granny Smith Apple, Cranberries and Marcona Almonds. Toss with the dressing to combine.
Ask a question about this stepLet the salad sit for about 20-30 minutes either at room temperature if you will serve it right away or in the fridge if you will serve later. This way the flavors will have a chance to meld.
Ask a question about this stepRight before service, shave some Pecorino Romano with a potato peeler. I shaved about a cup of it, but you can adjust to your taste, I just really love a lot of cheese in my salad. Take ½ of the shaved cheese and mix it into the salad and then take the other ½ and sprinkle on top.
Ask a question about this step
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
Looks delish! My kind of salad.