framing fowl
On a mission
I LOVE this salad in the summer. Holds up well for picnics/potlucks.
From Rachel Ray: She uses brussel sprouts but I just sub cabbage because it's cheaper and usually in better shape if you have to buy it at the grocery.
Ingredients:
1 pound brussels sprouts trimmed (sub cabbage)
3 empire apples (any kind as long as they're tart)
1/4 cup fresh lemon juice (or some from the green squeeze bottle)
2 tablespoons extra-virgin olive oil
8 slices thick-cut bacon, cut into 1/2-inch pieces
1 large clove garlic, finely chopped
4 teaspoons dijon mustard
3 tablespoons red wine vinegar (or any kind of homemade or ACV)
Salt and pepper
3/4 cup pecan halves, toasted and chopped
3 ounces manchego cheese, shaved (Manchego is too expensive for me so I sub any kind of smoked cheese)
Directions:
1.Using a food processor fitted with a slicing attachment, thinly slice the brussels sprouts.
2.Core and coarsely chop the apples. In a bowl, toss the apples with 2 tablespoons lemon juice.
3.In a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the garlic to the remaining fat in the pan and cook, stirring, for 1 minute. Whisk in the mustard, remaining 2 tablespoons lemon juice and the vinegar; season to taste with salt and pepper.
4.In a large bowl, combine the brussels sprouts, apples, pecans and cheese. Toss with the bacon and warm vinaigrette.
From Rachel Ray: She uses brussel sprouts but I just sub cabbage because it's cheaper and usually in better shape if you have to buy it at the grocery.
Ingredients:
1 pound brussels sprouts trimmed (sub cabbage)
3 empire apples (any kind as long as they're tart)
1/4 cup fresh lemon juice (or some from the green squeeze bottle)
2 tablespoons extra-virgin olive oil
8 slices thick-cut bacon, cut into 1/2-inch pieces
1 large clove garlic, finely chopped
4 teaspoons dijon mustard
3 tablespoons red wine vinegar (or any kind of homemade or ACV)
Salt and pepper
3/4 cup pecan halves, toasted and chopped
3 ounces manchego cheese, shaved (Manchego is too expensive for me so I sub any kind of smoked cheese)
Directions:
1.Using a food processor fitted with a slicing attachment, thinly slice the brussels sprouts.
2.Core and coarsely chop the apples. In a bowl, toss the apples with 2 tablespoons lemon juice.
3.In a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the garlic to the remaining fat in the pan and cook, stirring, for 1 minute. Whisk in the mustard, remaining 2 tablespoons lemon juice and the vinegar; season to taste with salt and pepper.
4.In a large bowl, combine the brussels sprouts, apples, pecans and cheese. Toss with the bacon and warm vinaigrette.
Broccoli salad is one of my favorites. I'll have to make it soemtime, even if just me eats it.
