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Shaved Brussels Sprout Salad with Chicory and Buttermilk Dressing Recipe

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This recipe for Shaved Brussels Sprout Salad with Chicory and Buttermilk Dressing is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
For Onions
3/4 Cup Cider Vinegar
2 TBS Granulated Sugar
1 tsp Kosher Salt
1 lb Red Onion, peeled, halved and thinly sliced

For Dressing
1/4 Cup Olive Oil
1 Cup Buttermilk
3 TBS Cider Vinegar
1 tsp Ground Black Pepper
1 tsp Kosher Salt
2 TBS Fresh Basil, finely chopped

For Salad
3 lb Chicory, stemmed, washed, dried, torn into small pieces
2 lb Brussels Sprouts
2 Cup Croutons, see recipe

Directions:
Directions:
"For Onions – In a stainless steel bowl, whisk the vinegar, salt and sugar until dissolved. Toss in the onions, Cover and let stand for 30 minutes. Drain onions and reserve.

For Dressing – In a large bowl whisk together the olive oil, buttermilk, vinegar, salt and pepper. Stir in the basil. Cover and Chill.

For the Salad – In a large bowl toss chickory with brussels sprouts, red onions and croutons, toss with dressing and serve immediately."

Number Of Servings:
Number Of Servings:
20

 

 

 

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