Lake Tahoe recipe: Tasty and tangy brussels sprout salad
Each year as the season for brussels sprouts nears an end, I always find myself trying to find yummy ways to enjoy the last of them.
Brussels sprouts are loaded with fiber, vitamin C, folic acid and antioxidants making these odd looking little cabbages crazy good for you!
Tangy Brussels Sprout Salad ingredients:
Makes six servings
1 ½ pounds of brussels sprouts
1 honey crisp or lady apple
1 cup dried cranberries
1 cup toasted pecans, chopped
Meyer lemon vinaigrette
Zest from 1 lemon
¼ cup lemon juice
2-3 tablespoons of extra virgin oil
1 teaspoon agave syrup or sugar
Pinch of salt and pepper
Make the vinaigrette by whisking ingredients together until well blended, taste for seasoning. Add more sugar and salt as desired. Set aside.
Wash the brussels sprouts and remove any outer leaves that look bruised or dirty. Make sure to leave the stem on so you can safely and carefully shave them on a mandolin, or chop thinly with a knife.
Alternatively, you can use a food processor with the shaving blade attachment to shave the brussels sprouts. Remove the skin from the shallot and slice thin. Cut the apple in quarters and remove the seeds. Use a mandolin knife to thinly slice the apple.
Toss all ingredients together with the vinaigrette and serve. This salad can be left in the fridge overnight and can taste even better this way.
Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit http://www.yummyfixins.com to book your next dinner party.
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