Bresaola With Shaved Brussels Sprouts And Horseradish
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
Olive Oil3 tbsps
Sherry Wine Vinegar3 tbsps
Shallot (minced)12 large
Brussels Sprouts (trimmed)Directions:
1
Whisk oil, vinegar, and shallot in small bowl
2
Season dressing with salt and pepper
3
Using mandoline or V-slicer, thinly slice brussels sprouts
4
Place 4 cups shaved brussels sprouts in large bowl
5
Add dressing; toss to coat
6
Season with salt and pepper
7
Arrange 3 bresaola slices over each of 4 plates
8
Divide brussels sprout salad among plates, mounding in center so bresaola is visible
9
Sprinkle horseradish over brussels sprout salad and serve
10
Whisk oil, vinegar, and shallot in small bowl
11
Season dressing with salt and pepper
12
Using mandoline or V-slicer, thinly slice brussels sprouts
13
Place 4 cups shaved brussels sprouts in large bowl
14
Add dressing; toss to coat
15
Season with salt and pepper
16
Arrange 3 bresaola slices over each of 4 plates
17
Divide brussels sprout salad among plates, mounding in center so bresaola is visible
18
Sprinkle horseradish over brussels sprout salad and serve