KATIE LEE BIEGEL'S TOP 10 RECIPES INCLUDES THIS BRUSSELS SPROUTS SALAD
This shaved Brussels sprouts salad is a Thanksgiving creation from Katie Lee Biegel, cookbook author and co-host of Food Network's "The Kitchen."
Provided by @MakeItYours
Number Of Ingredients 1
Steps:
- In a small bowl, combine the lemon juice and shallots
- Let stand for 5 minutes, so the acidity in the lemon juice can begin to break down the shallots
- Whisk in the mustard and honey until well combined
- Slowly whisk in the oil until emulsified
- Season aggressively with salt and pepper to taste
- In a food processor fitted with the slicing blade, process the sprouts until all are thinly sliced
- (Alternatively, use a knife to thinly slice them, or buy a bag of already sliced sprouts in the produce section of your grocery store
- ) Add the sprouts, dates, cheese and almonds to a salad bowl, drizzle with the dressing, and toss to coat
- The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts
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