Brussels Sprouts Salad with Apples and Caramelized Shallot Dressing
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.sippitysup.com.
Cooking tools:
- Mandoline
- Food processor
- Blender
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
Ingredients
- 1 cup canola oil (plus 1 tablesppon more for sauté pan)
- 1 cup lightly packed, thinly sliced shallots
- 3/4 cup cider vinegar
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- kosher salt (as needed)
- 1 pound trimmed Brussels sprouts
- 4 ounces whole moist dates (pitted and thinly sliced)
- 1 large sweet apple (such as Fuji or Pink Lady, cut into ½‑inch cubes)
- 4 ounces Pecorino Romano (cut into ½‑inch cubes)
- 3 ounces whole candied pecans (roughly chopped)
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