To be honest, this recipe was supposed to be a slaw – but my clumsy self broke the shredder attachment on my food processor (BIG surprise – not). So, in a panic and in desperate need to use up my 2 lb bag of brussels sprouts and the head of radicchio sitting in my crisper, I decided to turn this slaw into a salad.
This slaw or salad is a great addition to any bbq or pasta dish. Here is my recipe:
The ingredients:
- 1 1/2 tsp. plus 1/4 cup olive oil
- 1/4 tsp. kosher salt, plus more, to taste
- 1 tsp. sugar
- Pinch of cayenne pepper
- 2 lb. brussels sprouts, trimmed and fibrous stems removed
- 1 small head radicchio, quartered and cored
- 2 Tbs. cider vinegar
- 1 Tbs. fresh lemon juice
- 2 Tbs. whole-grain mustard
- 3 Tbs. maple syrup
- Freshly ground black pepper, to taste
The method:
- Shred the brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.
- In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.
- Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately.
Yummm, this looks delicious!
I’ve never had uncooked brussel sprouts. This looks really good! The dressing sounds great.