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Brussels Sprout Salad With Smoked Gouda, Pecans, and Dried Cherr

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“Slice the sprouts as thin as possible. Shred the Gouda on large holes of box grater.”
READY IN:
45mins
SERVES:
8
YIELD:
1 Bowl
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Whisk lemon juice, mustard, shallot, garlic and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.
  2. 2. Fold in Gouda, pecans, and cherries. Season with salt and pepper to taste. Serve.
  3. HOW TO SLICE BRUSSELS SPROUTS.
  4. You can use the slicing disk of your food processor or slice the sprouts with a chef’s knife. Follow these steps to do the latter safely and quickly. 1. TRIM: Trim the stem end of each sprout and then cut each sprout in half through the cut end. 2. SLICE: With the flat surface on the cutting board, thinly slice each half.

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