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Shaved Brussels Sprout & Apple Salad with Candied Almonds and Togarashi

Servings
4
Calories
330
Prep Time
20 minutes
Total Time
30 minutes
Skill Level
Medium

Ingredients

  • 10 ounces Mann’s Shaved Brussels Sprouts
  • 2 large gala apples with peel, cut into 1-inch long julienne (a mandolin works too)
  • ½ cup slivered Candied Almonds (recipe below)
  • ½ cup shaved Parmesan cheese
  • Salt to taste
  • 1 ½ teaspoons Togarashi
  • Citrus Vinaigrette (recipe below)

Citrus Vinaigrette:

  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh orange juice
  • ½ teaspoon finely grated lemon zest
  • ½ teaspoon finely grated orange zest
  • 1 teaspoon Dijon mustard
  • 2 tablespoons cider vinegar
  • ¼ cup olive oil, extra virgin
  • ¼ teaspoon salt

Candied Almonds:

  • 2 tablespoons butter
  • 1 cup slivered almonds
  • 6 tablespoons sugar

The Method

Heat a large saute pan over medium-high. Add a splash of canola oil and cook the Shaved Brussels Sprouts until they have caramelized slightly, about 10 minutes. Remove from heat and cool slightly.

Mix the Shaved Brussels Sprouts, dressing, 1 teaspoon togarashi, apples,  half of the candied almonds and half of the shaved parmesan well in a large mixing bowl, season with salt to taste and let sit 5 -10 minutes.

Spread between 4 serving plates, then add the remaining ingredients for garnish.

For the dressing:

In a food processor, combine all of the dressing ingredients except oil. Pulse a few times, then with the motor running, add the oil in a slow stream to emulsify. Season with salt and pepper to taste.

For the candied almonds:

Melt butter in 10-inch skillet until sizzling; add almonds and 4 tablespoons sugar. Cook over medium heat, stirring constantly, 4-5 minutes or until sugar melts and nuts are golden brown. (Watch closely to prevent burning.) Remove from heat; stir in remaining 2 tablespoons sugar.

Quickly spread onto waxed paper and cool completely. Break clusters of nuts into pieces. Store in container with tight-fitting lid.

Recipe by Dave Woolley and CD Culinary Approach

Nutrition Facts
Serving Size: 223g l Servings: 4
Amount Per Serving
Calories 330 | Total Fat 18g (sat fat 5g trans 0g) l Cholesterol 10mg l Sodium 320mg l Total Carbohydrate 34g | Dietary Fiber 7g l Sugars 23g l Protein 10g l Vitamin D 0% l Calcium 20% l Iron 10% | Potassium 10%
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