Bitter, spicy, crunchy, colorful. This salad is a simple, back to basics recipe (#btobrecipes on Instagram), and a tasty addition to your holiday table. It's perfect for winter featuring three seasonal vegetables: brussels sprouts, radicchio, and watermelon radish. You'll need a cutting board, knife, and food processor. Optional is the mandolin, a useful, but not necessary kitchen gadget used to thinly slice produce. Note: always use a guard. I can speak from experience, a mandolin and the tops of your fingers don't mix!
SHREDDED BRUSSELS SPROUTS, RADICCHIO, AND WATERMELON RADISH SALAD
1 bag of brussels sprouts or about 3 cups
1 medium head of radicchio
1 medium watermelon radish
ANEWtrition Dijon Vinaigrette with Shallots
Wash brussels sprouts and trim ends. Wash radicchio, trim end, and cut into quarters. Wash watermelon radish and set aside. Assemble food processor with blade in place to slice vegetables. Add brussels sprouts and radicchio to slice/shred. Use a sharp knife or mandolin to thinly slice watermelon radish. Toss all ingredients in a bowl, add vinaigrette and mix well. Hold in the refrigerator for at least 2 hours prior to serving.