In a large salad bowl, combine the diced apple and
thinly shaved Brussels sprouts and add a third of the dressing and toss well to coat.
Not exact matches
ingredients
BRUSSELS SPROUT AND MUSHROOM STUFFING 4 tablespoons unsalted butter (plus more for greasing) 8 cups sourdough bread (medium dice) 1/4 cup olive oil (divided) 1 cup onions (peeled, finely diced) 1/2 cup celery (finely diced) 1/2 teaspoon celery seeds 2 cups
Brussels sprouts (
thinly shaved on a mandoline) 4 cups mixed mushrooms (stems removed, sliced) 2 cups chicken stock 2 large eggs (slightly beaten) 2 tablespoons parsley (finely chopped) Kosher salt and freshly ground pepper (to taste)
Then it's topped with truffle oil, prosciutto,
shaved brussels sprouts,
thinly sliced granny smith apples, havarti cheese, and a balsamic glaze.
When tomatoes aren't in season, try
thinly -
shaved Brussels sprouts instead.
For salad 2 pounds
brussels sprouts,
shaved thinly with a mandolin or a food processor fitted with the slicing disc 1/4 cup chopped fresh parsley 1 scallion,
thinly sliced 1 tablespoon minced chives 1/3 cup grated Parmesan cheese plus more for serving
Using a sharp knife
thinly cut the
brussel sprouts into
shaved slices, to save time you can also use the slicing blade on the food processor to cut the
brussel sprouts.
organic
Brussels sprouts,
thinly shaved 1/2 cup organic, raw hazelnuts, roughly chopped 1 1/4 cup organic, frozen, pitted cherries, thawed and cut in half 1/4 cup purified water