Shaved Brussels Sprout-and-Chestnut Salad


Shaved Brussels Sprout-and-Chestnut Salad

Servings: 8

Preparation time: 30 min


This easy and fresh salad has all the makings of an autumnal classic. After giving it a try you will be searching for a way to fit it on the Thanksgiving table.



1 1/4 lb. Brussels sprouts

1 large Honeycrisp or Cameo apple

1 medium fennel bulb

1 c. peeled cooked whole chestnuts

1/2 c. torn fresh parsley leaves

Sherry Vinaigrette

4 oz. Stilton blue cheese

Sherry Vinaigrette

1/3 c. sherry vinegar

1 shallot

1 tbsp. Honey

1 tbsp. whole-grain Dijon mustard

2/3 c. olive oil



1.In a large bowl, toss Brussels sprouts, separating leaves into strands. Stir in apple and next 3 ingredients. Fold in 1/2 to 3/4 cups vinaigrette. Season with salt and pepper to taste; let stand 5 minutes or cover and chill 2 hours.

2.Transfer to a serving dish and sprinkle with cheese. Serve with remaining vinaigrette.

3.Sherry Vinaigrette: Whisk together sherry vinegar, shallot, honey, and whole-grain Dijon mustard. Let stand 5 minutes. Whisk in olive oil. Season with salt and pepper to taste. Makes 1 cup.



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