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Shredded Brussels Sprout Salad with Persimmon

Delicato
  • Brussels Sprouts Salad:
  • 1 1/4 lb Brussels sprouts, finely shredded
  • 2 ripe Fuyu persimmons, peeled, quartered, cored and thinly sliced
  • 2/3 cup pomegranate seeds
  • 1/4 cup chopped pistachios
  • 1/4 cup shaved Parmesan cheese (optional)
  • 1/4 tsp freshly ground pepper
  • Light White Wine Vinaigrette:
  • 1/4 cup Filippo Berio Delicato Extra Virgin Olive Oil
  • 3 tbsp white wine vinegar
  • 2 tsp honey
  • 1 tsp tamari or soy sauce
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper

    Light White Wine Vinaigrette:

    • Whisk together olive oil, vinegar, honey, tamari, garlic, salt and pepper until blended.

    Brussels Sprouts Salad:

    • In large bowl, toss shredded Brussels sprouts with vinaigrette until coated. Stir in persimmons, pomegranate seeds and pistachios. Divide among 4 plates. Garnish with Parmesan cheese (if using), and sprinkle with pepper.
    Prep Time

    20 min


    Cook Time

    N/A


    Total Time

    20 min


    Servings

    4

     


    X

    Categories

    Dinners & Main Dishes

    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: Asian

    Product: Delicato

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