Perullo Press

Brussel Sprout, Apple, & Mustard Salad

DSC02257

Ingredients:
-dressing-
3 TBSP Dijon Mustard
2 TBSP Whole-grain Mustard
1 TBSP Light brown Sugar
1 tsp Rice Wine Vinegar

-salad-
1 TBSP Olive Oil
1 lb. Brussel Sprouts
2 Fuji Apples, cored & sliced relatively thin
1/2 Cup Sliced Almonds

Directions:
1. In a cup, combine all the ingredients for the salad dressing. Mix thoroughly and set aside.

2. Bring a large pot of water to a boil.  Cut all the brussel sprouts in half. Throw them in the boiling water and allow them to boil for about 3-5 minutes. Strain and let them cool, allowing them to get as dry as possible.

3. Heat your olive oil over high in a large pan. Once water will sizzle when dripped on the oil go ahead and throw your brussel sprouts into the pan. Keep the heat on high allowing the brussel sprouts to brown. Mix and toss the brussel sprouts every couple of minutes. Until they’re sufficiently browned to your taste. Lay the brussel sprouts out on a baking sheet to allow them to cool.

DSC02204

4. Once the brussel sprouts have cooled. Mix them in a large bowl with the apple slices, sliced almonds, and the salad dressing. Delicious fresh and even better as leftovers!

DSC02250

DSC02248

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on November 4, 2013 by in Food and tagged , , , , .
%d bloggers like this: