- My best friend Abra and I on one of our adventures!
Since I’m such a veggie freak, I thoroughly enjoyed all the fresh, healthy and innovative dishes in Los Angeles. There was however, one dish (from the M Street Kitchen restaurant) that I couldn’t not get enough of. In fact, I counldn’t leave California without getting my hands on the recipe.
La Grande Brussels Sprout Salad with Mustard Vinaigrette
(serves 6 as a side dish)
Gather Up (for the mustard vinaigrette dressing):
2 Tbsp. honey
1 1/2 Tbsp. champagne vinegar
1 Tbsp. fresh lemon juice with pulp
1 1/2 tsp. lemon zest
1 1/2 tsp. whole grain mustard
1 1/2 tsp. minced garlic
3/4 cup light olive oil
sea salt
fresh ground black pepper
Instructions:
Whisk all of the above ingredients together in a large bowl. Add salt and pepper to taste. Chill before using, dressing will keep for one week.
Gather Up (for the salad):
1 lb. Brussels sprouts
1 Tbsp. dried cranberries
2 Tbsp. toasted whole almonds (I also add an extra tablespoon of almond slivers)
1 ounce of shaved Manchego cheese (you can substitute for shaved parmesan too)
Instructions:
Bring a large pot of water to boil. Slice the brussels sprouts in half and blanch them in the boiling water just until the leaves are vibrant green (approx. 5 minutes). Strain them immediately and cool with cold water. Dry throroghly.
To toast the almonds, lay them on a piece of foil and bake them at 400 degrees for 5-7 minutes. Keep a close eye on them, they burn very quickly!
In a large bowl, mix the Brussel sprouts (you may need to pull them apart a bit if the leaves didn’t separtate enough when boiled), cranberries, nutes and just enough vinaigrette to lightly moisten.
Mound the salad on a plate and top ith the cheese shavings. Serve immediately.
Enjoy!
Thanks Jordan this sounds delish!
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