Brussels Sprout Salad with Manchego Cheese and Marcona Almonds
serves 2 as an entree
1 pound Brussels sprouts
1 Tbs dried cranberries
1 Tbs dried blueberries
2 Tbs whole Marcona almonds
1 oz Manchego cheese, shaved using a peeler
3 Tbs olive oil
1 Tbs white wine vinegar
sea salt and black pepper to taste
- Whisk together all ingredients and set aside.
- Peel leaves off the Brussels sprouts, discarding the core. Blanch leaves until barely tender, but still bright green. Drain and run under cold water to stop the cooking process. Drain well and dry.
- Toss Brussels leaves with the cranberries, blueberries, and almonds. Very lightly coat with dressing (there may be some extra dressing).
- Plate and top with cheese shavings.
- Eat immediately.
Cheers, The Foodbuzz Editorial Team