Brussels Sprout Salad (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
3/4 cup vegetable oil |
1/4 cup extra-virgin olive oil |
1 tablespoon honey |
2 tablespoons champagne vinegar |
1 1/2 teaspoons fresh lemon juice |
1/4 teaspoon grated lemon zest |
1 teaspoon whole-grain mustard |
1/2 small clove garlic, minced |
kosher salt and freshly ground pepper |
1/2 pound brussels sprouts, leaves only (3 1/2 cups leaves) |
1 tablespoon dried blueberries |
2 tablespoons dried cranberries |
2 tablespoons smoked almonds |
1/2 ounce manchego cheese, shaved |
bagel chips, for serving (optional) |
Directions:
1. Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.
2. Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.
3. Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. Serve with bagel chips, if desired.
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