It's a nice side! I don't know the best way to shred brussels sprouts - I resorted to slicing them and then picking out the hard centers, but this is awfully time consuming. My wife tried a different approach but hers wasn't much faster!
It's a nice side! I don't know the best way to shred brussels sprouts - I resorted to slicing them and then picking out the hard centers, but this is awfully time consuming. My wife tried a different approach but hers wasn't much faster! If you have any tips, I'm all ears. Outside that everything else is pretty quick. Ingredients 1 cup orzo 6 cups shredded brussels sprouts ⅓ cup slivered almonds ½ cup dried cranberries 4 ounces crumbled goat cheese 1 shallot, chopped 1 clove garlic ½ tablespoon fresh thyme leaves Juice of 1 lemon ¼ teaspoon lemon zest ½ tablespoon honey ¾ teaspoon fine sea salt, or to taste ¼ teaspoon ground black pepper, or to taste ¼ cup olive oil Steps Cook the orzo according to the package instructions. Mine took about 9 minutes until it was al dente. Drain, rinse in cold water, and set aside in a large bowl to cool completely. Once the orzo cools to room temperature, stir in the brussels sprouts, almonds, cranberries, and goat cheese. Combine all of the dressing ingredients, except the olive oil, in a food processor. Pulse until smooth, and then pour in the olive oil while the processor is running: Pour the dressing into the salad and mix well. The salad can be eaten immediately, but the flavor will improve if it sits overnight in the refrigerator. https://zenmealplanner.com/shared/recipes/FZqxWNwi/shredded-brussels-sprout-salad-with-orzo-and-lemon-shallot-dressing submitted by /u/plantbeard [link] [comments]
