Hamburger with Shallots
Active: 15 minutes
Total: 15 minutes
Brussels Sprout Salad with Blue Cheese Dressing
Active Time: 15 minutes Total Time: 15 minutes Serves: Serves 4
Gluten Free
Ingredients
- ¾ pound medium Brussels sprouts (12 to 15)
- ¼ cup fresh lemon juice (about 2 lemons)
- ¼ cup extra virgin olive oil
- ½ cup blue cheese, crumbled
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
Place the Brussels sprouts in a strainer and pass under cold running water to wash. With a paring knife, trim the ends off of each and discard any discolored leaves.
Put your food processor on a stable surface. Lock the bowl in place, insert the slicing blade, and lock the top into place. Lift out the pusher, put the Brussels sprouts in the feeding tube, turn on, and push through. You should get about 5 cups of shredded Brussels sprouts; transfer to a large bowl.
Juice the lemon juice into a liquid measuring cup. Add the oil, blue cheese, salt, and pepper (12 turns on pepper mill) and whisk together. Pour over the Brussels spouts and toss well with tongs.
step by step
/01/
With a paring knife, trim the ends off of each and discard any discolored leaves.
/02/
Lock bowl in place, insert the slicing blade, and lock the top. Put the Brussels sprouts in the feeding tube, turn on, and push through.
/03/
Juice 1/4 cup of lemon juice into a liquid measuring cup. Add the oil, cheese, salt, and pepper and whisk. Pour over salad and toss.
/04/
Enjoy!
This recipe was printed from:
https://jessicaseinfeld.com/recipes/brussels-sprout-salad-with-blue-cheese-dressing
