2024
Italian Antipasto Brussels Sprouts Salad
4 servings
porzioni50 minutes
tempo totaleIngredienti
2 cloves garlic, grated or finely chopped (about 1/2 tsp.)
1/2 c. extra-virgin olive oil
2 tbsp. red wine vinegar
1 tsp. finely grated lemon zest
2 tbsp. fresh lemon juice
1 tbsp. honey
2 tsp. Dijon mustard
1 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
Kosher salt
Freshly ground black pepper
1 lb. Brussels sprouts, finely shredded
1 small red onion, thinly sliced (about 3/4 c.)
1 pt. cherry tomatoes, halved
1 (8-oz.) ball fresh mozzarella, torn into bite-size pieces
6 oz. thinly sliced genoa salami, cut into 1/4"-thick strips
1 c. roasted red peppers, patted dry, sliced
1/2 c. cubed provolone
1/2 c. pitted Castelvetrano olives, torn into small pieces
1/2 c. sliced peperoncini
1/2 c. shaved Parmesan, divided
1 c. fresh basil leaves, large leaves torn into smaller pieces, divided
Istruzioni
Dressing
In a large bowl, whisk garlic, oil, vinegar, lemon zest, lemon juice, honey, mustard, oregano, and red pepper; season with salt and black pepper.
Make Ahead: Dressing can be made 5 days ahead. Store in an airtight container and refrigerate. Bring to room temperature and whisk to combine before using.
Salad
Add Brussels sprouts and onion to bowl with dressing and toss well to combine. Let sit at room temperature, tossing occasionally, until sprouts and onions marinate and soften in dressing, at least 20 minutes or up to 1 hour.
Add tomatoes, mozzarella, salami, roasted peppers, provolone, olives, peperoncini, half of Parmesan, and three-quarters of basil; season with salt and black pepper. Top with remaining Parmesan and basil.
Nutrizione
Dimensione della Porzione
-
Calorie
814
Grassi Totali
62 g
Grassi Saturi
22 g
Grassi Insaturi
-
Grassi Trans
0 g
Colesterolo
107 mg
Sodio
1782 mg
Carboidrati Totali
22 g
Fibra Alimentare
7 g
Zuccheri Totali
12 g
Proteine
39 g
4 servings
porzioni50 minutes
tempo totale