Shaved Brussels Sprouts, Fennel & Mandarin Salad Recipe
This shaved Brussels sprouts, fennel and mandarin salad with lemon vinaigrette will change your mind about healthy winter recipes. It's bright, crisp and downright craveable.
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Cooking tools:
- Mandoline
- Cut-proof glove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Airtight container
Ingredients
- Lemon Vinaigrette
- ⅓ cup (80ml) extra-virgin olive oil
- ¼ cup (60ml) fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- 1 garlic clove, minced
- ½ teaspoon kosher salt
- Freshly ground black pepper
- Salad
- 1 pound (454g) Brussels sprouts, ends trimmed and shaved or thinly sliced
- 6 mandarin oranges, peeled and segmented
- 2 scallions (white and green parts), thinly sliced
- ¾ cup (63g) sliced almonds
- 1 medium fennel bulb—fronds removed, cored and very thinly sliced
- ¼ cup (22g) grated pecorino Romano cheese
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