Brussels Sprouts Salad With Lemon Thyme Vinaigrette Food
BRUSSELS SPROUTS SALAD WITH LEMON-THYME VINAIGRETTE
Categories Salad Side Christmas Thanksgiving Vegetarian Quick & Easy High Fiber Lemon Winter Healthy Vegan Thyme Brussels Sprout Endive Christmas Eve Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 7
Steps:
- Cook Brussels sprouts in large pot of boiling salted water until just tender, about 8 minutes. Drain. Rinse with cold water and drain well. Transfer to medium bowl. Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Add thyme. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover Brussels sprouts and dressing separately and refrigerate. Bring to room temperature before continuing.)
- Combine endive and radicchio on platter or in large shallow bowl. Toss with enough dressing to coat lightly. Mix Brussels sprouts with remaining dressing. Mound atop salad and serve.
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- In a small bowl, whisk the mustard with the vinegar. Gradually whisk in the 1/4 cup of oil until emulsified. Add the thyme and lemon zest and season with salt and pepper.
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