This dish mixes raw sprouts with spicy, thinly sliced radicchio, sweet cranberries and crunchy pistachios. Once you prep the veggies, the salad is quick, easy, and totally delightful.
Ingredients:
1 lb. brussels sprouts, trimmed and washed
1 head radicchio, sliced thinly or grated (about 3 cups)
1 C. dried cranberries (can be replaced with pomegranate seeds)
1/2 C. pistachios, shelled (if you like, you can toast the pistachios for a little more dept of flavor) (can be replaced with walnuts)
3 TBSP walnut or olive oil (walnut oil is nice but not necessary)
1-1/2 to 2 TBSP apple cider vinegar (adjust to taste)
1 tsp. maple syrup
2 tsp. dijon mustard
sea salt and black pepper to taste
Directions:
use food processor or box grater to shave the brussels sprouts very thin as if you were making slaw
mix the sprouts, radicchio, cranberries and pistachios in a mixing bowl
whisk the oil, vinegar, syrup and mustard together and dress the salad
season to taste with salt and pepper and serve
makes 4 servings