Brussels Sprout Salad with Warm Mustard Vinaigrette
Salads made with these hearty leaves can be a lot to chew on. We fixed that.
Keywords
- Side Dishes
- Vegetables
- Vegetarian
- Salads
- Easter
- ATK Staff Pick
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Microwave
- Mixing bowl
- Whisk
- Plastic wrap
- Measuring spoon
- Stove
- Skillet
- Tongs
- Serving bowl
Ingredients
- 5 tablespoons white wine vinegar
- 1 tablespoon whole-grain mustard
- 1 teaspoon sugar
- Salt
- pepper
- 1 shallot, halved through root end and sliced thin crosswise
- 1/4 cup dried apricots, chopped
- 5 tablespoons vegetable oil
- 1/3 cup shelled pistachios, chopped
- 1 1/2 pounds Brussels sprouts, trimmed, halved, and sliced thin
- 1 1/2 ounces (1 1/2 cups) watercress, chopped
- 4 ounces ricotta salata, shaved into thin strips using vegetable peeler
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