Serves 4 small salads.
Chris' recipe. The soft
yellow
color in the mustard dressing is beautiful against the
green/red /light
nuts in the salad.
Very festive presentation.
Ingredients:
½ c
|
Dried cranberries roughly
chopped. Option dried cherries or
other dried fruits.
|
½ c.
|
Smoked almonds (I used
maple-glazed walnuts)
|
½ c.
|
Shredded parmigiano
reggiano or pecorino romano cheese
|
1 T
|
Whole grain mustard (Trader
Joe’s is best)
|
1/3 c.
|
EVOO
|
1 T
|
Agave or honey
|
½
|
Lemon, juiced
|
1
|
Lemon zest
|
Pinch
|
Salt, pepper
|
Sprouts:
Rinse and halve the sprouts. Lightly
coat in olive oil, salt, pepper. Roast
350 degrees for 35-40 minutes, or until cooked through and lightly browned on
top. Remove from oven and cool to room
temperature or slightly above.
Dressing: Combine or blend ¼- ½ cup olive oil, mustard, agave, lemon zest and
juice, salt, pepper. For more spice,
increase mustard. Sweeter, increase
sweetening. I didn’t care for the taste of agave in this recipe. (I used 1/3 c oil and liked the
results.)
Serve: Plate the Brussels sprouts. Add chopped almonds and berries amount as desired. Add cheese, is using. (For vegan, it’s fine without it.) Drizzle dressing over salad, amount as desired.
No comments:
Post a Comment