Z6_2IKA1G82M0JIE0A7HGDEP21OR2
Brussels Sprout Salad
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Brussels Sprout Salad
Actions
Brussels Sprout Salad
FROM CHEF DALE MACKAY
Ingredients
Lemon orange dressing
| 1 | CO-OP CENTSIBLES Large Egg yolk | |
| 1 ½ | tablespoons grainy Dijon mustard | |
| 1 | tablespoon apple cider vinegar | |
| 1 | lemon zest and juice | |
| 1 | orange, zest | |
| 250 | millilitres CO-OP CENTSIBLES Canola Oil |
Salad
| 24 | brussels sprouts (12 raw and sliced thinly,
12 halved and roasted) |
|
| 1 | red onion, small dice | |
| 40 | grams parsley, chopped fine | |
| 1 | lemon, zest | |
| 40 | grams Parmesan cheese | |
| 4 | tablespoons CO-OP GOLD Dried Cranberries | |
| 3 | button mushrooms, thinly sliced | |
| 1 | tablespoon caramelized onion |
Directions
Lemon orange dressing
In a bowl, combine all dressing ingredients except for the oil. While vigorously whisking the mixture, slowly drizzle in the oil to form a thick emulsion. Season to taste with salt.
Salad
To roast the sprouts: in a pan over high heat, drizzle a small amount of olive oil. When oil is hot, add Brussels sprouts cut face down in the pan. Roast the sprouts until a uniform caramelization is achieved. Allow to cool. To build the salad simply combine all the other ingredients and dress to taste in the lemon dressing. Finish with freshly shaved Parmesan cheese.
Discover more:
More Food