Shaved Brussels Sprouts and Radicchio
This tasty salad is a mix of the fresh flavor of uncooked Brussels sprouts (if you haven't tried them, they're delicious), the slight bitterness of the radicchio, with the mild nuttiness of Marcona almonds, the mild cheesy note of Manchego and the sweetness of fresh apple and a honey vinaigrette. An amazing combination for a clean, subtle tasting salad.
Equipment
- Mandolin or a food processor with a slicing disk
- Whisk
- Mini-prep
Ingredients
- 12 oz Brussels sprouts - about 12, ends trimmed, tough outer leaves removed
- ½ head Radicchio - cored and cut in half
- ½ Fuji apple - cored and cut in half
- 1 oz toasted Marcona almonds - sliced
- ¼ cup Manchego cheese - shredded
Vinaigrette
- ¼ cup Extra virgin olive oil
- 2 tablespoon water
- 2 tablespoon sherry or red wine vinegar
- 1 teaspoon Dijon Mustard
- 1 tablespoon Shallot - finely minced
- 2 teaspoon Honey
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Whisk together all vinaigrette ingredients until well blended.
- Using a mandolin or a food processor with a slicing disk, shave the sprouts and radicchio.
- Toss the sprouts and the radicchio with the apple and dressing until evenly coated. Divide among plates, and top each with the almonds and cheese.