| This recipe is liked by 0 person(s). |
BRUSSELS SPROUTS - Brussels Sprout Salad
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| Brussels Sprout Salad Recipe courtesy of Jamie Deen Ingredients | |
| 1 pound | Brussels sprouts, ends trimmed and sliced into quarters |
| 2 tablespoons | olive oil |
| Kosher salt | |
| freshly ground black pepper | |
| 5 big handfuls | baby arugula, (5 to 6 cups) |
| 1 Fuji or Gala apple, diced | |
| 1 cup | red seedless grapes, sliced in half |
| 1/2 cup | crumbled feta cheese |
| Simple Vinaigrette, recipe follows ----- Simple Vinaigrette: | |
| 3/4 cup | olive oil |
| 1/4 cup | red wine vinegar, (or your choice of vinegar) |
| 1 tablespoon | Dijon mustard |
| 1 | shallot, minced |
| Kosher salt | |
| freshly ground black pepper | |
-----
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with foil for easy clean up.
Add the Brussels sprouts to the prepared baking sheet, drizzle with the olive oil and season with salt and pepper. Toss everything together. Roast the Brussels sprouts until tender, 30 to 35 minutes.
Add the arugula, apples, grapes and feta cheese to a large salad bowl. Add roasted Brussels sprouts and toss everything together. Drizzle with about 1/2 cup of the Simple Vinaigrette. Toss everything together.
Simple Vinaigrette:
Add the oil, vinegar, mustard and shallots to a jam jar and shake it up. Taste for seasoning and adjust as necessary with salt and pepper.
Read more at: http://www.foodnetwork.com/recipes/brussels-sprout-salad.print.html?oc=linkback
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe