Shredded Brussels Sprouts Salad
Prep: 10 minutes
Cook: 15 minutes
Serves: 6
INGREDIENTS
For mustard vinaigrette
● 1 teaspoon Dijon mustard
● 1 garlic clove, minced
● 3 tablespoons red wine vinegar
● Kosher salt and freshly ground black pepper, to taste
● 1/3 cup extra virgin olive oil
● 1 teaspoon Dijon mustard
● 1 garlic clove, minced
● 3 tablespoons red wine vinegar
● Kosher salt and freshly ground black pepper, to taste
● 1/3 cup extra virgin olive oil
For shredded Brussels sprouts salad
● 3 ounces sliced prosciutto
● 1 pound Brussels sprouts, ends trimmed and shredded
● 3 cups chopped kale
● 1 ripe Hass avocado, seeded and diced
● 1 large Honeycrisp or Fuji apple, cored and chopped
● 1 cup cubed white cheddar cheese
● 1 cup chickpeas, rinsed and drained
● 1/2 cup sliced almonds, toasted
DIRECTIONS
For mustard vinaigrette
1. Whisk together mustard, garlic, vinegar, salt and pepper in a small bowl. Drizzle olive oil while whisking to combine.
For shredded Brussels sprouts salad
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Arrange prosciutto in a single layer on the baking sheet. Bake for 10-15 minutes or until crispy.
3. Meanwhile, add Brussels sprouts, kale, avocado, apple, cheese, chickpeas and almonds to a large serving bowl and gently toss to mix. Pour mustard vinaigrette over salad and toss to combine. Top with crispy prosciutto.
