Here is a quick and simple twist on your usual steamed or roasted brussel sprouts. For this salad, I keep the sprouts raw, but you could always blanch them for a minute if you prefer. This is hearty and filling, but not too overwhelming. I especially enjoy the play between sweet and savory, crunchy and creamy. You can eat this for lunch or as a side to a roast.
Raw Brussel Sprout & Pear Salad with Goat Cheese
1 lb. brussel sprouts, grated with a mandolin or in a food processor with a grater attachment.
1 d’anjou pear, diced
1 shallot, diced
1/2 cup walnuts, toasted and chopped
2 oz plain goat cheese, crumbled
1 serving of creamy house dressing (recipe below)
2 TBL flat leaf parsley, chopped
- Toss ingredients together in a large bowl and serve.
Creamy House Dressing
Makes about 1 1/4 cup
2/3 cup olive oil
1/3 cup apple cider vinegar
2 TBL plain Greek yogurt or creme fraiche
2 TBL maple syrup
2 tsp. Dijon mustard
sea salt & cracked pepper
- Combine in a medium sized bowl and whisk together. Or add all the ingredients into a mason jar and shake vigorously.