Sunday, October 26, 2014
Shredded Brussels Sprouts Salad Recipe with Clementines Rosenkål Salat Opskrift
Dressing Ingredients
- 1 teaspoon of lemon zest
- lemon juice from 1 medium size lemon
- 1 teaspoon of rice wine
- 2 teaspoon of honey
- 1/2 teaspoon of dijon mustard
- 1 /4 cup of olive oil
Salad Ingredients
- 1 pound of Brussels sprouts, cleaned and remove outer leaves
- 1/2 a cup of pomegranate seeds (about 1 fruit)
- 1/3 cup toasted pine nuts
- 3/4 cup of clementine segments
- 1/2 a cup of shredded mozzerella white cheese
- salt and freshly ground black pepper, to taste
- medium-large bowl
- 1 small bowl
- cutting board
- knife
- wooden spoon
- measuring cup
- measuring spoon
Dressing Instructions
Salad Instructions
To prepare the dressing, combine lemon juice, zest, dijon mustard, rice wine, honey in a medium bowl. While whisking continuously, slowly drizzle the olive oil into the mixture until all of the oil is incorporated. Season to taste with salt and pepper. Set aside.
- Select hard, bright-green sprout heads, as mushy sprouts yield less flavor. Choose sprout heads of roughly the same size and cut in half.
- Remove the outer leaves from the brussels sprout and rinse them well,
- Using a very sharp knife, cut them into shreds thinly slice them crosswise.
- Break up the layers and place the sliced sprouts in a large bowl.
- Add promegranate seeds into the large bowl
- Drizzle the dressing over the salad. Add as much dressing as desired, gently toss until combined
- Add the pine nuts to the Brussels sprouts salad
- Sprinkle the cheese and toss.
- Add individual clementine segments over the salad. Arrange the clementines in a circular or decorative pattern
- Transfer to a individual serving plates.
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