JavaScript seems to be disabled in your browser. For the best experience on our site, be sure to turn on Javascript in your browser.
This dish is guaranteed to make holiday entertaining a breeze. Thinly sliced Brussels sprouts mingle with colorful strips of bitter radicchio. Pecans and dried cranberries add a sweet crunch, and a tart apple cider vinegar dressing is the perfect finish. Prep vegetables in advance; just hold the dressing until serving.
Active Time: 20 minutesTotal Time: 20 minutesServes: 8
2 Tbsp. apple cider vinegar1 Tbsp. honey1 Tbsp. Dijon mustard1 ½ tsp. kosher salt, divided½ cup olive oil1 pound Brussels sprouts, trimmed and thinly sliced (5 cups)2 cups thinly sliced radicchio (from 1 head)1 cup chopped toasted pecans½ cup roughly chopped sweetened dried cranberries½ tsp. freshly ground black pepper
1. Whisk vinegar, honey, mustard, and ½ teaspoon salt in a medium bowl. Slowly drizzle in oil, whisking constantly, until well combined.
2. Toss together Brussels sprouts, radicchio, pecans, and dried cranberries in a large bowl or storage container, if made in advance.
3. To serve immediately: Add dressing, pepper, and remaining 1 teaspoon salt to Brussels sprouts mixture; toss. Add about half of the cheese and gently toss to combine. Transfer to a serving bowl or platter and top with the remaining cheese.
Refrigerate Brussels sprouts mixture and dressing in airtight containers, separately, for up to 2 days. To serve, let Brussels sprouts mixture and dressing stand at room temperature for 30 minutes. Whisk dressing to recombine. Follow remaining instructions above.
