To Try: Apple, Cranberry & Brussels Sprout Salad

From Alton Brown’s Facebook page:

Slice one pound of Brussels sprouts using the thinnest slicing disc of a food processor (you can also slice thinly with a knife or a mandoline).

Heat a large sauté pan over medium high. Toast 3 ounces coarsely chopped pecans, stirring continually, until they darken in color and begin to give off a toasted aroma, about 2 minutes. Add 3 tablespoon unsalted butter to the pan and stir to combine. Once the butter has melted, add the Brussels sprouts, season with kosher salt and pepper and cook, stirring continually, until the color brightens and the sprouts are just tender, approximately 6 minutes. Remove the pan from the heat, add 4 ounces cranberries, toss and cool slightly while preparing the apples.

Chop 2 large Fuji apples into fine matchsticks using either a knife or the julienne blade on a mandoline. Toss the apples with 2 tablespoons apple cider and a teaspoon of nutmeg. Add the apple mixture to the Brussels sprouts, toss to combine well and serve.

-The Thanksgiving Primer, your one stop spot for hunger preparedness:
Click here:

Published in: on December 19, 2012 at 6:33 pm  Leave a Comment  

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