Shaved Brussels Sprout-and-Chestnut Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Marian Cooper Cairns and Mary Allen Perry
This easy and fresh salad has all the makings of an autumnal classic. After giving it a try you will be searching for a way to fit it on the Thanksgiving table.
Ingredients
1 1/4 lb. Brussels sprouts
1 large Honeycrisp or Cameo apple
1 medium fennel bulb
1 c. peeled cooked whole chestnuts
1/2 c. torn fresh parsley leaves
Sherry Vinaigrette
4 oz. Stilton blue cheese
Instructions
In a large bowl, toss Brussels sprouts, separating leaves into strands. Stir in apple and next 3 ingredients. Fold in 1/2 to 3/4 cups vinaigrette. Season with salt and pepper to taste; let stand 5 minutes or cover and chill 2 hours.
Transfer to a serving dish and sprinkle with cheese. Serve with remaining vinaigrette.
Sherry Vinaigrette: Whisk together sherry vinegar, shallot, honey, and whole-grain Dijon mustard. Let stand 5 minutes. Whisk in olive oil. Season with salt and pepper to taste. Makes 1 cup.
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