Shaved Brussels Sprout Salad
Sandra Holl - Floriole Cafe & Bakery
Chicago, IL
Chef demonstration
Salads
Autumn
Yeild: 12 servings
Ingredients
- 3 quarts shaved brussels sprouts
2 cups dried cranberries or cherries
1 cup toasted chopped pecans
Zest of one orange
Salt and pepper to season
- 1 cup vinaigrette (recipe below)
Vinaigrette
½ chopped preserved lemon, rinsed,flesh removed leaving only the skin
⅓ cup fresh apple cider
Juice of a lemon
⅔ cup neutral oil
Salt and pepper
Method
Make the vinaigrette in a blender by combining the first three ingredients and blending then drizzling in the oil. Season with salt and pepper and set aside.
Combine the remaining ingredients in a large bowl. Toss with the vinaigrette. Taste and adjust seasoning with salt and pepper.
