Shredded Brussels Sprouts & Pear Salad w/ Creamy Roasted Garlic Dressing

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About:

A shredded Brussels sprouts & pear salad with a fabulous creamy, roasted garlic dressing that totally transforms the salad.

Total Time:

3hr 15 min (3 hours resting time)

Prep Time:

3hr 15 min

Ingredients:

1 pound Brussels sprouts, trimmed & shredded

2 ripe pears, sliced thinly or julienned

½ cup cranberries

¼ cup toasted pumpkin seeds, shelled

¼ cup toasted pistachios, shelled

Dressing ingredients:

5 cloves roasted garlic

1 cup extra virgin olive oil

2 tbsp Parmigiano-Reggiano cheese, shredded

2 tbsp mayonnaise

2 tbsp red wine vinegar

2 tbsp freshly squeezed lemon juice

2 tbsp Sriracha hot sauce or to taste (substitute with any other hot sauce)

1 tbsp anchovy paste

1 tbsp Dijon mustard

1 tsp freshly ground black pepper

Directions:

Place all dressing ingredients in a blender and process until creamy and smooth. Set aside.

Bring a pot of salted water to boil. Blanch the Brussels sprouts in the hot water for about 2-3 minutes or until tender. Drain, chill in ice water and pat dry.

Add the Brussels sprouts to the sliced pears in a large bowl. Drizzle with dressing to coat and toss to combine.

Transfer to a serving dish. Top with pumpkin seeds, pistachios, and cranberries. Leave in the refrigerator for 2-3 hours. Serve cold with remaining dressing on the side.

Tags:

salad