Switch up your salad: Here’s a tasty spin on brussels sprouts

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MILWAUKEE -- Sometimes, Brussels sprouts get a bad rap. But, in this week's Dining with Duria, Angelic has a salad that might make you change your tune.

Shredded Brussels Sprouts Salad

Ingredients for the salad:

  • 1 lb (roughly 2 dozen) brussels sprouts, stems removed and finely shredded
  • 2/3 cup hazelnuts, toasted and roughly chopped (can also use almonds or walnuts)
  • 1 cup Pecorino-Romano cheese, grated
  • 1 medium granny smith apple, diced

Ingredients for the vinaigrette:

  • 1/3 cup white balsamic vinegar (can also use cider vinegar)
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 cup olive oil
  • Juice of 1 medium/large lemon
  • ¼ tsp salt
  • Pepper to taste

Directions:

  1. Trim the ends off the brussels sprouts.  Using a sharp knife, mandolin slicer or food processors, slice each sprout into thin strips.  Or you can buy a bag of shredded sprouts!
  2. Combine apples and brussels sprout in large bowl and set aside.
  3. Toast the nuts in a skillet over medium-high heat, stirring frequently, until lightly browned (about 2 minutes).  Add to the Brussels sprouts mixture and toss.
  4. Combine the vinaigrette ingredients in a jar or bowl.  Shake until well-combined.  Pour over the Brussels sprouts mixture and toss and coat.  Sprinkle the cheese on top.  Chill until ready to serve.