Brussels Sprout Salad
The photo is from Pinterest and the recipe idea is inspired by Erin Cechal- I tweaked her recipe to suit my flavor buds.
This makes a big batch and can be stored in the refrigerator for up to 5 days.
I love that is similar to cabbage coleslaw.
Hope you enjoy my version.
6 cbrussel sprouts, cut in half, lengthwise, or shred
1/4 colive oil, more or less
2 Tbspapple cider vinegar, to taste
juiceof one lime
1 Tbspdijon mustard
1 pinchkosher salt and pepper, to taste
1 Tbspbutter or margarine
3 Tbspgranulated sugar, more or less to taste
3/4 cparmigiano-reggiano, finely grated
1/4 cdiced cooked bacon
1/2 csmoky almond pieces
1/2 cdiced fresh tomato
How to Make Brussels Sprout Salad
- Fill a large bowl with ice water and set aside.
Bring a large pot of salted water to a boil. Drop sprouts into boiling water for just 2 minutes, until bright green and al dente. Do not cook through. Just blanch. Drain and drop sprouts immediately into ice water and chill until cool. chop roughly and place in a glass serving bowl.
- Any sauce left over can be refrigerated up to 5 days in a covered jar . Shake well before using.