Brussels Sprout Salad with Buttermilk Vinaigrette Dressing Recipe
Ingredients
| Brussels sprouts | 2 Cup (16 tbs) | |
| Carro-1 -shredded | ||
| Apple | 1 , unpeeled | |
| Walnuts-1/4 cup (60 ml) -chopped | ||
| Vinegar | 2 Tablespoon (Dressing:) | |
| Buttermilk | 1 Tablespoon (Dressing:) | |
| Dijon-style mustard-1/2 teaspoon (2 ml) | ||
| Sunflower oil | 1/4 Cup (16 tbs) (Dressing:) | |
Directions
GETTING READY
1. Wash the Brussels sprouts well and remove all the discolored outer leaves
2. With a sharp knife on a cutting board, thinly slice the sprouts
MAKING
3. In a large bowl, tip in the Brussels sprouts, carrot, apple and walnuts and mix well
FINALIZING
4. In a blender bowl, tip in the vinegar, buttermilk and mustard. Process till combined
5. Add the oil gradually until the mixture is thick and creamy
6. Add the oil to the mixture and combine till thick
7. Add enough dressing just to moisten salad, and toss.
SERVING
8. Serve cold immediately
1. Wash the Brussels sprouts well and remove all the discolored outer leaves
2. With a sharp knife on a cutting board, thinly slice the sprouts
MAKING
3. In a large bowl, tip in the Brussels sprouts, carrot, apple and walnuts and mix well
FINALIZING
4. In a blender bowl, tip in the vinegar, buttermilk and mustard. Process till combined
5. Add the oil gradually until the mixture is thick and creamy
6. Add the oil to the mixture and combine till thick
7. Add enough dressing just to moisten salad, and toss.
SERVING
8. Serve cold immediately
Chef
