Zesty Brussels Sprout Salad Serves 4
Follow these simple steps for chopping the sprouts:
Trim stem from each sprout and then cut sprout in half through the cut end. To slice, place cut end of sprout on chopping board and thinly slice each half. This job goes very quickly.
500g Brussels sprouts, trimmed and thinly sliced as above
2 spring onions, white only, finely chopped (reserve some green bits to chop for garnish)
1/4 cup cashew, almond cranberry mix lightly chopped
2 tablespoons grated Parmesan cheese
For the dressing:
2 tablespoons lemon juice
1 good tablespoon Dijon mustard
1 good teaspoon Bittersweet Zesty Garlic
4 tablespoons olive oil
salt and pepper to taste
Toss sliced sprouts and nut mixture in a salad bowl. In a jar with a secure lid place all the dressing ingredients and shake well for 30 seconds! Dress salad and let sit for at least 30 minutes. Toss in Parmesan cheese just before serving and garnish with some chopped green bits of the spring onion.
Variations: Use a shallot instead of spring onion. Use toasted pine nuts instead of cranberry/nut mixture, Use Tasty cheese, chopped hazelnuts and a chopped Granny Smith apple instead of the above. Use Craisins or some South Island dried cherries for a change. Add a grated carrot or two to the above recipe and it will serve 6.