Shredded Brussels Sprouts & Pear Salad w/ Creamy Roasted Garlic Dressing
A shredded Brussels sprouts & pear salad with a fabulous creamy, roasted garlic dressing that totally transforms the salad.
3hr 15 min (3 hours resting time)
3hr 15 min
1 pound Brussels sprouts, trimmed & shredded
2 ripe pears, sliced thinly or julienned
½ cup cranberries
¼ cup toasted pumpkin seeds, shelled
¼ cup toasted pistachios, shelled
5 cloves roasted garlic
1 cup extra virgin olive oil
2 tbsp Parmigiano-Reggiano cheese, shredded
2 tbsp mayonnaise
2 tbsp red wine vinegar
2 tbsp freshly squeezed lemon juice
2 tbsp Sriracha hot sauce or to taste (substitute with any other hot sauce)
1 tbsp anchovy paste
1 tbsp Dijon mustard
1 tsp freshly ground black pepper
Place all dressing ingredients in a blender and process until creamy and smooth. Set aside.
Bring a pot of salted water to boil. Blanch the Brussels sprouts in the hot water for about 2-3 minutes or until tender. Drain, chill in ice water and pat dry.
Add the Brussels sprouts to the sliced pears in a large bowl. Drizzle with dressing to coat and toss to combine.
Transfer to a serving dish. Top with pumpkin seeds, pistachios, and cranberries. Leave in the refrigerator for 2-3 hours. Serve cold with remaining dressing on the side.