BRUSSELS SPROUTS SALAD WITH LEMON-THYME VINAIGRETTE

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Brussels Sprouts Salad with Lemon-Thyme Vinaigrette image

Categories     Salad     Side     Christmas     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Lemon     Winter     Healthy     Vegan     Thyme     Brussels Sprout     Endive     Christmas Eve     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12

Number Of Ingredients 7

3 pounds fresh brussels sprouts, ends trimmed, halved through stem end
1/4 cup fresh lemon juice
1 tablespoon plus 1 teaspoon Dijon mustard
1 cup olive oil
1 tablespoon chopped fresh thyme or 1 teaspoon dried
6 heads Belgian endive, cut into 1 1/2-inch pieces
1 large head radicchio, cut into 1 1/2-inch pieces

Steps:

  • Cook Brussels sprouts in large pot of boiling salted water until just tender, about 8 minutes. Drain. Rinse with cold water and drain well. Transfer to medium bowl. Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Add thyme. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover Brussels sprouts and dressing separately and refrigerate. Bring to room temperature before continuing.)
  • Combine endive and radicchio on platter or in large shallow bowl. Toss with enough dressing to coat lightly. Mix Brussels sprouts with remaining dressing. Mound atop salad and serve.

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