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.
Total Time
20min
0.0
0 Ratings
Author: Fine Foods Blog
Servings:
4
Ingredients
•
1
cup
Walnuts
•
5
cups
Brussels Sprouts
•
1/3
cup
White Balsamic Vinegar
•
1/4
cup
Olive Oil
•
2
Tbsp
Tarragon
, chopped
•
1 1/2
cups
Mâche
•
3/4
cup
Iberico Cheese
, grated
•
to taste
Kosher Salt
•
to taste
Freshly Ground Black Pepper
Cooking Instructions
1.
Coarsely chop Walnuts (1 cup) and toast them lightly in a dry skillet. Set aside to cool.
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.
3.
In a small food processor or separate bowl with a lid, combine White Balsamic Vinegar (1/3 cup), Olive Oil (1/4 cup), Tarragon (2 Tbsp), Kosher Salt (to taste), and Freshly Ground Black Pepper (to taste). Blend or shake vigorously to emulsify ingredients.
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.
Nutrition Per Serving
CALORIES
502
FAT
41.9 g
PROTEIN
14.8 g
CARBS
20.9 g
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