Brussels Sprout Salad – Inspired by Chelsea’s Kitchen, PHX Airport
You raved about it at the NSA 2014 Foundation Fundraiser – so here it is! BTW, it will be even better if you peel the leaves from the core, blanche them quickly, and then plunge into cold water. Doubt the Hyatt chef took the time to do it that way, but really makes this salad go from good to great!
Mustard vinaigrette – Make ahead of time
- 2 tablespoons honey
- 1 1/2 tablespoons Champagne vinegar
- 1 tablespoon fresh lemon juice with pulp
- 1 1/2 teaspoons lemon zest
- 1 1/2 teaspoons whole grain mustard
- 1 1/2 teaspoons minced garlic
- 3/4 cup light olive oil
- Sea salt
- Freshly ground black pepper
1. In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper. Chill well before using. (Note: you can save the leftover dressing for a week or so in the refrigerator.)
- 1 pound Brussels sprouts (makes about 3 cups of leaves)
- 1 tablespoon dried cranberries
- 1 tablespoon dried blueberries
- 2 tablespoons toasted whole Marcona almonds
- 3 tablespoons mustard vinaigrette
- 1 ounce shaved Manchego cheese
Peel the leaves from the Brussels sprouts, removing the core. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well.
2. In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds. Add just enough vinaigrette to lightly moisten.
3. Mound the salad on a plate, and top with the cheese shavings. Serve immediately and enjoy!