Shredded Brussels Sprouts Salad With Persimmon, Pecans and Feta
Yield: 4-6 servings
1 pound Brussels sprouts
1 medium Fuyu persimmon
1/2 cup crumbled feta
1/2 cup chopped pecans
3 tablespoons olive oil
2 tablespoons Balsamic vingegar
Sea salt + pepper to taste
Using a sharp knife or a mandoline, slice the Brussels sprouts finely, starting at the end farthest from the stem. Break them up with your fingers, discard any tough centers, and toss in a large salad bowl.
Thinly slice the persimmon and add it to the bowl.
Add the feta and pecans to the bowl.
Whisk together the oil and vinegar until they have emulsified.
Toss the salad with the dressing, and season to taste with salt and pepper.
This can be refrigerated for an hour or two until ready to serve.
Thanks to: https://blog.etsy.com/en/2011/shredded-brussels-sprout-salad/
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