Sep 212013
 

Brussel Sprouts + Figs + Toasted Almonds + Manchego + Dijon Vinaigrette. Need I say more?
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I’m pretty excited about this salad. It’s the perfect fall salad with just the right mix of textures and flavors (crunchy, soft, sweet, savory). It’s pretty easy to make too since there is no cooking involved. Only on disclaimer–if you’re like me and don’t have a mandolin to shred the sprouts, this may be slightly less fun of a process for you.
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Nutritional Highlights: Since it looks like a teeny tiny cabbage, it’s not surprising that they’re in the same cruciferous veggie fam as cabbage. Within this powerful group, which also includes kale, cauliflower, mustard greens, and broccoli, brussel sprouts actually have THE MOST glucosinolates which are powerful cancer fighting antioxidants. By serving them raw in this salad, you preserve all these nutrients and ensure none of them are lost in the cooking process. Figs make this salad even healthier, by adding fiber and potassium. Almonds add some protein and healthy fat. And Manchego, oh well cheese is just delicious who cares if it’s healthy.
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Shaved Brussel Sprout and Fig Salad with Toasted Almonds and Manchego
serves about 4
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What’s in it:
Salad:
4 cups Brussels sprouts (use larger sprouts if possible)
1/3 cup shaved or shredded manchego (can also substitute pecorino romano)
8-10 fresh figs, quartered
1/3 cup roughly chopped almonds, toasted and salted

Dressing:
Juice of 2 lemons
2 teaspoons honey
2 teaspoons whole grain mustard
Salt and freshly ground black pepper
2 tablespoon olive oil

How to make it:
1. In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. Set aside.
2. Trim the Brussels sprouts, cutting off the hard root end. Using a mandoline, shave the sprouts one at a time. If you don’t have a mandolin, halve them and slice as thinly as possible. When you’re done, use your fingers to separate the leaves so that the shredded sprouts are like a fine slaw.
3. Put the sprouts in a serving bowl toss gently with the dressing (you may not need it all). Fold in the shredded cheese and top with figs and almonds. Taste and adjust seasonings and dressing if necessary. Enjoy!

Note: I think it’s even better if you toss the sprouts only with the dressing about an hour before serving so they soften a bit. Then add in the other ingredients right before serving.

  One Response to “Shaved Brussel Sprout & Fig Salad”

  1. I made this salad tonight and it was a big hit! I was a bit short on brussel sprouts so I added in some greens. The dressing was so yummy and the figs gave the perfect amount of sweetness. Awesome salad! Thank you!

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