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Shaved Brussels with Italian Radicchio, Parmesan, and Pine Nuts

Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 4

Ingredients
  

  • 1 head Italian radicchio
  • 6 oz Brussels sprouts
  • 1 large English cucumber
  • 4-6 radishes
  • ⅔ cup dried cranberries (or other dried fruit)
  • 2 oz parmesan cheese (not that powdered shit)
  • ¼ cup pine nuts (or any other seed or nut you like)

Dressing

  • 150 mL neutral oil (or use light olive for flavor)
  • 50 mL apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp mustard
  • 1 dash each of garlic and onion powder
  • 1 pinch salt

Instructions
 

  • Make sure your vegetables are washed and dry. Start with clean dry food.
  • Quarter and core your radicchio. Then cut into manageable chunks.
  • Trim and finely chop the Brussels sprouts (or use the mandolin)
  • Quarter and deseed the cucumber. Cut into chunks about a bit smaller than your thumb.
  • Trim the radishes and cut them fine. Use the mandolin if you feel brave.
  • Combine these four items with the dried fruit in a large bowl and mix them around.
  • Combine the items for the dressing. If you're using an immersion blender, this works a lot better.
  • Dress your salad immediately before serving and top with the cheese and nuts and/or seeds.
  • Undressed salad should keep in a dry, airtight container for 4-6 days. The dressing should last for 2-3.
  • Please see the larger article for more detailed tips and tricks.