Brussels Sprout Salad with Cranberries and Toasted Almonds
Sparkling sugared cranberries and rich toasted almonds top this incredibly tasty salad of shaved Brussels sprouts tossed in a lemon parmesan dressing.
Ingredients
- 1 1/2 cups sugar divided
- 1 bag fresh cranberries
- 6 cups very thinly sliced brussels sprouts*
- Zest and juice of half a lemon
- 2 tsp grainy mustard
- 2 tsp honey
- 1/3 cup olive oil
- S&P
- 1/2 cup finely grated parmesan
- 1 1/2 cups Sugared Cranberries
- 1/2 cup toasted sliced almonds
Instructions
- **To make the cranberries:
- Heat 1/2 cup sugar and 1/2 cup water in a medium saucepan until the sugar has dissolved.
- Remove from heat.
- Stir in 1 bag fresh cranberries and toss to coat.
- Spread cranberries on a cooling rack and leave to dry out for about an hour.
- Pour 1 cup sugar into a large bowl and add in the cranberries. Toss to coat and then remove to a plate and spread in an even layer.
- To make the dressing whisk together the lemon zest & juice, mustard, honey, olive oil and good pinches of salt and pepper.
- Toss the dressing with the shaved sprouts and the parmesan cheese. Mix well.
- Top with the toasted almonds and 1 1/2 cups of the sugared cranberries.
Notes
*I use a mandolin with a glove
**This recipe makes more sugared cranberries than you need for the salad, but I’m quite sure you’ll be able to find some way to use them up.
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