Thinly shaved Brussels sprouts pair well with the licorice bite of fennel, sweet pear and toasted nuts to make this a versatile fall side dish.
Ingredients
- 1 bag of prewashed organic spinach
- 1 fennel bulb
- 1 bunch of kale, thinly sliced
- 1 head of romaine, thinly sliced
- ½ pound Brussel sprouts
- 1 Bosc pear, peeled, cored and cubed
- ¼ cup slivered almonds, toasted
- One jar of your favorite vinaigrette dressing
- Optional garnish: ½ cup pomegranate seeds (you can also substitute dried cranberries)
Instructions
1
With a mandoline on the thinnest setting, or with a very sharp knife, shave the Brussel sprouts into 1/8 inch slices. Cut off the top fronds of the fennel and remove the hard outer layer from the bulb.
2
Using the mandoline or sharp knife, thinly slice the fennel bulb into 1/8 inch slices. Add the shaved Brussel sprouts and fennel to a large salad bowl. Add the spinach, romaine, pomegranate seeds and pear. Toss with some of the dressing.
3
Let sit for about 15 minutes before serving.
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