* Raw Brussels Sprout Salad w/ Poppy Seed Dressing
Brussel Sprouts, 1lb. Bag
In Stock
$2.99
Manchego, El Trigal 8oz.
In Stock
$9.49

Shallots, 8 oz. Bag
In Stock
$2.25

Raw Brussels Sprout Salad with Poppy Seed Dressing

 

  • ·         1 pound Brussels sprouts, ends trimmed, halved
  • ·         1 large crisp apple, cored and cut into julienne
  • ·         ⅓ pound of Manchego cheese, shredded
  • ·         ½ cup sliced almonds
  • ·         Dressing:
  • ·         3 Tablespoons apple cider vinegar, preferably unpasteurized
  • ·         ½ small shallot, finely diced
  • ·         1 ½ teaspoons Dijon mustard
  • ·         ½ teaspoon sea salt
  • ·         freshly ground black pepper to taste
  • ·         1 teaspoon raw honey or pure maple syrup
  • ·         1 Tablespoon poppy seeds
  • ·         6 Tablespoons unrefined, cold-pressed extra-virgin olive oil

1.     Slice the Brussels sprouts as thinly as possible with a sharp knife. If necessary, you can use the slicing disc on a food processor, but it won’t be super thin. Place in a serving bowl.

2.     Add the apple, Manchego and almonds to the shredded Brussels sprouts.

3.     In a small bowl or in a jar with a screw-top lid, combine all dressing ingredients until emulsified. Add drizzle enough dressing onto the sprouts mixture to coat lightly. Toss to combine well and taste for seasoning. (Pamela Salzman)

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