Brussel Sprout Salad (Coopers Hawk) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 oz. Spinach Leaves, julienne 6 oz. Brussels Sprouts, Fine Shred, Washed and Spun Dry 2 T. Basil, Chopped
1/2 c. Parmesan Cheese, Shaved.
1/4 Marcona Almonds, Whole
1 T. Balsamic Glaze (Found in specialty grocery stores)
1/2 c. Red Wine Lemon Vinaigrette
Red Wine Lemon Vinaigrette: Makes about 2 cups of dressing or more than 4 times what you need. Dressing is a good solid dressing for any salad.
1/2 c. Red Wine Vinegar 1 T. Fresh Squeezed Lemon Juice 1/2 t. Dijon Mustard 1 T. Pasteurized Egg Yolks ( I have left this out and it seems fine) 2 T. Sugar 1 T. Kosher Salt 1/2 t. Black Pepper, Fresh Ground 1 T. Dried Oregano 1 T. Garlic, Minced 1 Pinch, Crushed Red Chilies 1/4 c. Water 2 T. Fresh Ground Parmesan Cheese 1 c. Extra Virgin Olive Oil
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Directions: |
Directions:Vinaigrette: 1. Combine red wine vinegar through Parmesan Cheese together in a bowl and mix with wire whip. 2. In a slow and steady stream, whisk oil to emulsify the dressing. You can also use a small hand mixer to mix the oil in a slow steady stream. 3. Keep refrigerated for up to a week.
Salad: 1. In a bowl, mix spinach, Brussels sprouts, Basil, 1/2 of the Parmesan and the vinaigrette. Toss well to coat. 2. Pile high on a platter and garnish top with the rest of the Parmesan Cheese, drizzle the balsamic glaze around the perimeter of the platter and scatter the Marcona almond on top and around the salad. |
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Number Of
Servings: |
Number Of
Servings:3 Large or 4 Small |
Personal
Notes: |
Personal
Notes: This was taken from an article about Coopers Hawk and it seems to be spot on. I have also used the simple Lemon dressing from Bridgettes Kale salad and that also comes out pretty good and is much easier to make.
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