Brussels Sprouts - shaved with horseradish dressing

By á-47

Ingredients

• 3 lb. brussels sprouts (or two napa cabbages)
• 1 1/2 cups sliced almonds, lightly toasted
• 1/4 cup dried cranberries
• 2 medium shallots, thinly sliced
• 1/2 cup Pecorino Romano or Parmesan cheese, shaved or grate3ed
• salt and pepper
• Dijon Horseradish Vinaigrette
• 1 cup olive oil
• 1/4 cup Dijon mustard
• 2 oz. horseradish
• 1 Tbsp. red wine vinegar
• 1 tea. salt
• 1/2 tea. pepper

Preparation

Step 1

Discard any loose leaves and very thinly slice. Toss into a large bowl to separate layers. In a dry skillet, lightly toast sliced almonds. Place in a plate or bowl to cool.

To the brussels sprouts (or cabbage) add toasted almonds, cranberries, shallots, cheese, salt and pepper. Pour Dijon Horseradish Vinaigrette over salad and gently toss.