Description
Take your Brussels sprouts to the next level!
Ingredients
Scale
For the salad:
- 1½ cups fresh cranberries
- ½ cup granulated sugar
- ¾ cup water
- 1½ lb Brussels sprouts
- 4 slices crisp, cooked bacon, crumbled
- ½ cup grated Manchego cheese
- ½ cup toasted sliced almonds
- Dressing (See below)
For the dressing:
- ¼ cup olive oil
- 2 tbsp vegetable oil or other neutral-flavored oil
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- ½ tsp fine sea salt or more to taste
Instructions
For the salad:
- Place cranberries in a small heatproof bowl. Combine the sugar with the water in a small saucepan. Bring to a simmer over medium heat and stir until sugar has dissolved. Remove from the heat and cool for about 10 minutes. Pour the sugar syrup over the cranberries. Let them sit for at least 1 hour, or cover and refrigerate up to overnight.
- Trim the stem end of each Brussels sprout. Cut each sprout into 1/8-inch-thick slices. Transfer to large bowl. Toss together with half of the dressing. Refrigerate for about 30 minutes.
- Add the bacon, and cheese, and toss again. Drizzle with more dressing, if you wish. Top with cranberries and almonds and serve.
For the dressing:
- Combine the dressing ingredients.
- Whisk together in a small bowl both oils, mustard, honey, and salt. Reserve.