One thing people might not be so thankful for this holiday is brussel sprouts.
These guys are the nerdy, unathletic, socially awkward geeks of the dinner table. When the vegetables get up a spirited game of volleyball over the turkey, brussel sprouts are inevitably picked last.
Which isn’t really fair since they’re versatile, healthy and a key part of the fall produce line-up.
If you haven’t already got on board the brussel sprout train (join us! I’m making t-shirts!), this unusual salad might change your mind.
At the very least, it’ll give your Thanksgiving guests something to talk about besides football, politics and/or who got fat since you saw them last year.
Brussel Sprout, Goat’s Cheese & Pistachio Salad (serves 3-4)
- 8oz brussel sprouts
- 2oz goat’s cheese, roughly chopped
- 1/2 cup roasted, salted pistachios, shelled
- 1/2 tbsp yellow mustard
- 1/2 tbsp extra virgin olive oil
- 1/4 tsp apple cider vinegar
- Trim the brussel sprouts and pare off any loose leaves. Shred very finely, either using knife (carefully) or a mandolin.
- Whisk the mustard, oil and apple cider vinegar.
- Toss the shredded sprouts, goat’s cheese and pistachios in the mustard dressing. Chill until needed.
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