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Brussels Sprout Salad with Mâche and Tarragon Vinaigrette
Recipe

9 INGREDIENTS • 4 STEPS • 20MINS

Brussels Sprout Salad with Mâche and Tarragon Vinaigrette

This brussels sprouts salad is always a hit when I take it to parties. It makes an excellent Thanksgiving side dish, and also works great when you want a hearty, yet healthy lunch or dinner.
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Brussels Sprout Salad with Mâche and Tarragon Vinaigrette
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Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/
This brussels sprouts salad is always a hit when I take it to parties. It makes an excellent Thanksgiving side dish, and also works great when you want a hearty, yet healthy lunch or dinner.
20MINS
Total Time
$2.85
Cost Per Serving
Ingredients
Servings
4
us / metric
Walnut
1 cup
Walnut
White Balsamic Vinegar
1/3 cup
White Balsamic Vinegar
Olive Oil
4 Tbsp
Tarragon
2 Tbsp
Tarragon, chopped
Mâche
1 1/2 cups
Mâche
Iberico Cheese
3/4 cup
Iberico Cheese, grated
Kosher Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
502
Fat
41.9 g
Protein
14.8 g
Carbs
20.9 g
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Brussels Sprout Salad with Mâche and Tarragon Vinaigrette
Save
author_avatar
Fine Foods Blog
Hi, I'm Debra! Nothing brings me greater joy than talking about food. Especially talking about food that I’ve traveled far and wide to get to.
https://finefoodsblog.com/
Cooking InstructionsHide images
step 1
Coarsely chop Walnut (1 cup) and toast them lightly in a dry skillet. Set aside to cool.
step 2
Cut stems from Brussels Sprouts (5 cups). Thinly slice brussels sprouts starting at the rounded end, working your way toward the core or stem. Once you start getting to the hard stem, stop slicing. You just want to use the leafiest part of the sprout. Sift through sliced sprouts with your fingers, breaking them up into little ribbons and removing any bits of core.
step 2 Cut stems from Brussels Sprouts (5 cups). Thinly slice brussels sprouts starting at the rounded end, working your way toward the core or stem. Once you start getting to the hard stem, stop slicing. You just want to use the leafiest part of the sprout. Sift through sliced sprouts with your fingers, breaking them up into little ribbons and removing any bits of core.
step 3
In a small food processor or separate bowl with a lid, combine White Balsamic Vinegar (1/3 cup), Olive Oil (4 Tbsp), Tarragon (2 Tbsp), Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste). Blend or shake vigorously to emulsify ingredients.
step 4
Combine sprouts, Mâche (1 1/2 cups), Iberico Cheese (3/4 cup) and walnuts in a large bowl. Gradually mix dressing into the salad, your clean hands work as the best kitchen tool for this task, and serve.
step 4 Combine sprouts, Mâche (1 1/2 cups), Iberico Cheese (3/4 cup) and walnuts in a large bowl. Gradually mix dressing into the salad, your clean hands work as the best kitchen tool for this task, and serve.
Tags
view more tags
Appetizers
American
Gluten-Free
Lunch
Low-Carb
Shellfish-Free
Dinner
Fall
Vegetarian
Salad
Side Dish
Thanksgiving
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