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.