Brussels Sprout Salad With Smoked Gouda, Pecans, and Dried Cherr

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
YIELD: 1 Bowl
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 1. Whisk lemon juice, mustard, shallot, garlic and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.
  • 2. Fold in Gouda, pecans, and cherries. Season with salt and pepper to taste. Serve.
  • HOW TO SLICE BRUSSELS SPROUTS.
  • You can use the slicing disk of your food processor or slice the sprouts with a chef’s knife. Follow these steps to do the latter safely and quickly. 1. TRIM: Trim the stem end of each sprout and then cut each sprout in half through the cut end. 2. SLICE: With the flat surface on the cutting board, thinly slice each half.
Advertisement