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Brussel Sprout Salad Recipe

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This recipe for Brussel Sprout Salad is from Hunt to Harbor: A Charm City Cookbook, 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:  
8 cups raw finely shaved brussel sprouts, washed & rinsed, from about 2 pounds of fresh brussel sprouts.
4 cups frisee – washed & rinsed (dark green removed). Cut into 1” pieces.
1 Granny Smith apple, core removed - julienned
2 T minced shallots
¼ cup diced, rendered crispy bacon from a slab
¼ cup crushed & toasted hazelnuts
1 cup finely grated Pecorino
Salt & Pepper to taste
¼ cup fine minced herbs – Taragon, Chives, & Parsley
Dijon Vinaigrette (recipe below)

Dijon Vinaigrette
¼ cup Dijon
¼ cup white wine vinaigrette
¾ cup canola oil







Directions:
Directions:
Whisk Dijon & white wine vinaigrette. While whisking, slowly drizzle oil.

Mix ingredients, add dressing. Toss thoroughly.

Personal Notes:
Personal Notes:
This recipe was contributed by Liv2Eat, located on Light Street in Federal Hill. The restaurant is a cozy pick for seasonal, comforting American cuisine paired with wines & beers. The restaurant is housed in a chic row house, complete with a charming outdoor courtyard with lush greenery and twinkling lights. Liv2Eat is a local favorite, and was named Baltimore's Best New Restaurant in 2013 by City Paper and is a Diners' Choice winner from Open Table.

 

 

 

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