Brussels Sprouts Salad
A make-ahead salad perfect for entertaining or to munch on all week for lunch!
Ingredients:
6-8 servings
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1.5 teaspoon kosher salt, divided
1/2 cup olive oil
1 pound Brussels sprouts, trimmed and thinly sliced
2 cups thinly sliced radicchio (from 1 head)
1 cup chopped toasted pecans
1/2 cup roughly chopped sweetened dried cranberries
1/2 teaspoon freshly ground black pepper
1 ounce Parmesan cheese, shaved (about ½ cup)
Directions:
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.
To Store:
Refrigerate Brussels sprouts mixture and dressing in airtight containers, separately, for up to 2 days. To serve, let Brussels sprouts mixture and dressing stand at room temperature for 30 minutes. Whisk dressing to recombine.
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