Christmas Recipes

Shallot lemon vinaigrette drizzled over this Shaved Brussels Sprouts Salad with grated parmesan, pomegranate and toasted bread crumbs.

Perfect as a side dish, yet hearty enough for a vegetarian main dish.  Brussels Sprouts really hold up to this shallot lemon vinaigrette, making this a great dish for gatherings.  You’ll want to add the vinaigrette 15 minutes before serving to allow the brussels sprouts to completely absorb all the flavor, saving the pomegranate seeds, parmesan and seasoned breadcrumbs until just before serving.

Ingredients

• Brussels Sprouts – Shaved, shredded or sliced in super thin strips.
• Pomegranate Seeds– Slice open the pomegranate, tap out the seeds OR make life easier buy a cup of pomegranate seeds in the produce dept.
• Parmesan Cheese – Buy a wedge of parmesan cheese and grate your own – it’s so much better than the pre-packaged.
• Breadcrumbs -Use the crumbs at the bottom of the crouton bag or just smash up some croutons into breadcrumbs.
• Shallot – Smaller than an onion, usually next to the garlic in the produce section of your grocery.
• Lemon – A large lemon gives us the bright acidic taste to our vinaigrette.
• Dijon Mustard – Adds a nice flavor to the dressing.
• Apple Cider Vinegar – Can sub with your favorite type of vinegar.
• Agave – A natural sweetener usually found in the baking aisle.
• Olive Oil – I used extra virgin, look for a good quality olive oil.

Preparation

1. Place cleaned, shaved brussels sprouts in a large salad bowl.
2. Coat with Lemon Shallot Vinaigrette (whisk shallot Dijon mustard, lemon juice, apple cider vinegar and agave together, then whisk in olive oil).
3. Let sit for about 15 minutes while brussels sprouts soak up the vinaigrette.
4. Toss in pomegranate seeds, parmesan cheese and seasoned bread crumbs before serving.

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