I love this salad!! I didn’t realize until last year that I actually liked Brussels sprouts, but they are now one of my favorites. This would be great for Easter brunch or lunch.
- 1/2 cup pine nuts
- 1 pound Brussels sprouts, quartered
- 6 tablespoons of extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 pounds red cabbage, thinly sliced. ( I buy a package that is already washed and pre-cut, saves a lot of time)
- 1/2 cup dried cranberries
- 4 garlic cloves either chopped finely or put through garlic press
- 1 ounce Parmigiano-Reggiano cheese grated
Heat often to 450 degrees. Toast pine nuts for 3 minutes on a cookie sheet lined with foil. Now use the same foil and baking sheet to toss the brussel sprouts with 1 tablespoon of olive oil. Season with salt and pepper. Roast for about 15 minutes until the Brussesl sprouts are lightly caramelized and tender.
Meanwhile in a small bowl whisk together the lemon juice, with the honey, mustard and red pepper flakes. Slowly whisk in 1/4 cup of the olive oil and season with salt and pepper.
In a large bowl toss the cabbage with the toasted pine nuts and cranberries. In a small skillet heat the garlic with the remaining olive oil. Cook over moderate heat until golden, about 1 minute. Scrape the garlic and hot oil over the cabbage. Add the Brussels sprouts and toss. Then add the dressing and toss again. Finally add the cheese and serve right away.
I actually love this salad more the second day than the first. The cabbage is so hearty you can keep this salad in the refrigerator for several days and it still tastes great, unlike most salads that have to be eaten immediately and then thrown away.