Brussel Sprout Slaw

By MaeM

Ingredients

• 1/2 cup pecan halves
• 1 1/2 tsp plus 1/4 cup olive oil
• 1/4 tsp kosher salt plus more to taste
• 1 tsp sugar
• pinch of cayenne pepper
• 2 lbs brussel sprouts, trimmed and fibrous stems removed
• 1 small head radicchio, quartered and cored
• 2 Tbs. cider vinegar
• 1 Tbs. fresh lemon juice
• 2 Tbs. whole-grain mustard
• 3 Tbs. maple syrup
• Freshly ground black pepper to taste

Details

Servings 6
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

Preheat oven to 350
Combine pecans, 1 1/2 tsp olive oil, 1/4 tsp salt, sugar and cayenne in small bowl and stir to coat evenly. Transfer to baking sheet and toast in oven until browned, 10 - 12 minutes (cool.)

Using grater attachment of food processor, shred the brussels sprouts and radicchio. Transfer to large bowl and stir combine.
In small bowl, whisk vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and pepper.

Add half the dressing to the brussels sprout mixture and toss to combine. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with pecans and serve immediately.