A hit at the 2017 Thanksgiving dinner. Cathy Shoemaker is responsible for this one.
Major ingredients: Brussels sprouts, red onion, apple, walnuts + Dijon mustard and maple syrup for the vinaigrette.
The recipe calls for a mandoline and a no-cut glove. Cathy’s sous chefs just sliced with chef’s knives. If we (Steve and Nancy) make it, we’ll probably run the sprouts through our Salad Shooter. But we may check out the no-cut gloves, and see if that gets us to use the mandoline more often. (And then again, those of you who have mastered the slicing attachment of your food processor can go that route, the comments say.)
(4.00 out of 5)