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Shaved Brussels Sprout Salad

Sandra Holl - Floriole Cafe & Bakery
Chicago, IL

Chef demonstration

Yeild: 12 servings 

  • 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) 
  • 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


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.

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