Ditch the green bean casserole!
- posted on: November 20, 2015
- posted by: 21 Acres
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Its time to ditch that tired green bean casserole! I wanted to create a side dish for Thanksgiving that uses local, seasonal ingredients. The oven and stove top are in high demand, a cold Shaved Brussels Sprouts salad that can be assembled in advance, dressed just before service, fits the bill perfectly.
Shaved Brussels Sprouts
24 clean, trimmed and drip drying Brussels Sprouts
1/2 cup walnuts, chopped and toasted
1 cup freshly grated Parmesan cheese, I used Golden Glen Creamery
1/4 cup Honey Infused Apple Cider Vinegar
1/4 cup safflower oil
1/2 -1 tsp 21 Acres Honey Dijon Mustard
salt and pepper
optional: Handful dried cranberries
The idea is to shave the Brussels thinly; you can use a mandolin or #2 blade on the food processor. In a large bowl, add shaved sprouts, parmesan, walnuts, cranberries (if using), and a pinch of salt. Combine honey vinegar, oil, Dijon (to taste) salt and pepper in a jar. Shake until fully combined. Pour dressing over Brussels just before serving. Toss together and share.
I hope you enjoy this worthy side. Happy Thanksgiving!
See you in the Market, — Meghan