So much for keeping up monthly posts!
Here is a healthy recipe post to break up the streak of heavy meal posts. I saw a recipe for a shaved brussels sprouts salad in an issue of Womens Health a few months ago, and it reminded me of the La Grande Orange Cafe version that I love so much. I had to try it! Here is the recipe as adapted from my favorite magazine:
- 12 oz brussels sprouts (about 20), ends trimmed, tough outer leaves removed
- 1/2 head radicchio, cored and cut in half
- 1/2 Fuji apple, cored and julienned
- 1 oz toasted Marcona almonds, sliced (I forgot to add them when I took the photo below)
- 1/4 cup shaved parmesan or manchego cheese
- 1/4 C extra-virgin olive oil
- 2 T water
- 2 T sherry or red wine vinegar
- 1 t dijon mustard
- 1 T finely minced shallot
- 2 t honey
- 1/4 t salt
- 1/4 t black pepper
- Whisk together all vinaigrette ingredients until well blended.
- Using a mandolin or food processor with a slicing disk, shave the sprouts and radicchio.
- Toss the sprouts and radicchio with the apple and dressing until evenly coated. Divide among plates, and top each with almonds and cheese.
Hopefully the lighting in your kitchen won’t leave that awful yellow-green tinge on your food the way it does in the above photo! I swear it looks much tastier in person.
Also, note that the dressing recipe makes WAY more than you need for the salad, but that’s okay because it’s delicious as leftovers. Just store it in the fridge and give it a good whisk when you’re ready to use it again. Brussels are so good raw or cooked, but raw is best when shaved or peeled…pain as it may be to prep them that way.