It’s hard to believe that Thanksgiving is coming up so soon. (Edit: actually, it’s next week. I seriously thought we had another week). Have you figured out your side dishes yet? Usually I’m way more organized leading up to the holidays, but I’ve been travelling a bunch and just haven’t had time to finalize everything that I’m making. One thing is for sure though, this Shaved Brussels Spouts Salad will definitely be making an appearance.
This salad starts with raw brussels sprouts that are tossed with apples, dried cranberries, gouda cheese, and a lemon dressing. The dressing softens the brussels sprouts slightly but they still maintain a delicious crunch and texture. As an added bonus, it’s nice to have a vegetable dish that isn’t drenched in butter and cream (not that there’s anything wrong with that, I’ll also be having a big serving of the Sweet Potato, Leek, Apple Gratin!)
- 1 lbs. brussels sprouts
- 2 tbl. lemon juice, fresh
- 2 tbl. Dijon mustard
- 2 tbl. shallot, finely minced
- 1 small clove garlic, minced
- salt and pepper
- 2 tbl. extra virgin olive oil
- ¾ cup aged gouda, coarsely shredded
- 1 apple (such as Pink Lady or Honeycrisp), peeled, cored, and thinly sliced
- ¾ cup dried cranberries
- ⅓ cup toasted pecans
- Trim the ends off of the brussels sprouts, then shred them in a food processor fit with the slicing attachment. Remove and place in a large mixing bowl.
- In a separate bowl, combine the lemon juice, mustard, shallot, garlic, and a dash of salt and pepper. Stir together, then add the olive oil and whisk until blended. Add the dressing to the brussels sprouts and toss to combine. Let stand for at least 30 minutes, or up to 2 hours.
- Prior to serving, add the gouda, apple, cranberries, and pecans. Toss to combine.
Adapted from Annie’s Eats