Even if you are not a fan of Brussels sprouts, you might like this salad. Raw Brussels sprouts are a great canvas for this fresh and tangy salad providing a nice crunchy alternative to lettuce, and balanced by the creaminess of the fresh mozzarella.
2 tablespoons flaked almonds
150g Brussels sprouts, shaved
200g fresh mozzarella cheese
1 tablespoon extra virgin olive oil
1 tablespoon orange muscat vinegar (any fruity vinegar can be used)
1 teaspoon Dijon mustard
1/8 teaspoon honey
salt and pepper, to taste
2 tablespoons dried cherries
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Directions Preparation:15min › Ready in:15min
To toast the almonds, place in a dry frying pan on medium to high heat, tossing regularly to prevent burning. Remove from heat and transfer to a bowl once almonds start turning golden brown.
To shave Brussels sprouts, first cut in half. If you don't have a mandoline, you can place the halved sprouts flat side down on your cutting board and use a knife to slice thinly to create the same effect. Start at the top of the Brussels sprout. Place the shredded Brussels sprouts in a bowl.
Shred the fresh mozzarella with your fingers into the bowl of Place the shredded Brussels sprouts in a bowl.
Mix olive oil, vinegar, mustard and honey. I like to shake it up in a closed container.
Pour dressing (amount to your taste) on the sprouts and mozzarella and toss to coat. Season to taste.