Brussels Sprout, Fennel, and Pomegranate SaladCourse: SaladsCuisine: AmericanDifficulty: Easy
This show stopping recipe is one of my favorites around the holidays. It brightens up both the Thanksgiving and Christmas table. Pomegranate seeds give a lovely sweet and acidic pop which contrasts the bitterness of the Brussels sprouts. If you find slicing fennel and Brussels sprouts thinly with your knife challenging, I recommend using a Mandoline slicer. Mandoline slicers make fast work of slicing super thinly and are inexpensive, portable and easy to store.
2 cups fennel, sliced thinly or shaved on a mandoline
2 cups Brussels sprouts, sliced thinly or shaved on a mandoline
1/4 cup toasted pine nuts (or your preferred nut)
1/2 cup pomegranate arils
1/2 cup Parmesan shavings (I use a veggie peeler to make mine)
2 tbsp lemon juice
1/2 tbsp maple syrup
1 tsp whole grain mustard
1/4 cup olive oil
freshly cracked black pepper
- In a medium bowl, whisk together mustard, maple syrup, and lemon juice. While whisking, drizzle in olive oil. Season to taste with Kosher salt and black pepper. Add remaining ingredients to bowl and toss thoroughly. Season again with Kosher salt and black pepper to your liking.