Shaved Brussels Sprouts Salad with Shallot Dijon Vinaigrette

Name: Shaved Brussels Sprouts Salad with Shallot Dijon Vinaigrette
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 large shallot, finely diced; Juice of 1 lemon; 2 tsp grainy mustard; 1 tsp honey; ¼ cup canola oil; ¼ cup extra virgin olive oil; salt and pepper to taste; 500 g fresh Brussels sprouts, trimmed; ½ cup whole almonds, toasted and coarsely chopped; ½ cup dried cranberries; ½ cup feta cheese, cubed; ½ cup chopped, cooked bacon; ½ cup chopped fresh parsley

Everyone’s favourite baby brassica is the main ingredient in this Shaved Brussels Sprouts Salad with Shallot Dijon Vinaigrette. The Brussels sprouts are thinly sliced then combined with crunchy almonds, crispy bacon, tangy feta and sweet/tart cranberries, all married together in a savoury shallot Dijon vinaigrette.

Ingredients

Vinaigrette:

1 large shallot, finely diced

Juice of 1 lemon

2 tsp grainy mustard

1 tsp honey

¼ cup canola oil

¼ cup extra virgin olive oil

salt and pepper to taste

Salad:

500 g fresh Brussels sprouts, trimmed

½ cup whole almonds, toasted and coarsely chopped

½ cup dried cranberries

½ cup feta cheese, cubed

½ cup chopped, cooked bacon

½ cup chopped fresh parsley

Instructions

Combine all of the vinaigrette ingredients in a jam jar with a tight-fitting lid. Shake well to incorporate. Taste and adjust the seasoning.

Using a mandolin or a very sharp knife, thinly slice the Brussels sprouts. Place them in a large bowl along with the remaining salad ingredients. Pour the dressing over everything and toss well to incorporate. Season to taste with salt and pepper. Serve immediately. Leftovers can be refrigerated for up to 1 day.