Brussels Sprout Salad

4 cups shaved Brussels sprouts, raw
1 cup toasted almonds
1/2 cup fresh dill, chopped
Salt to taste
1 cup pickled raisins (recipe below)
1/2 cup mustard vinaigrette (recipe below)

Pickled Raisins

4 teaspoons yellow and brown mustard seeds
1 cup sugar
3 Tablespoons rice wine vinegar
3 Tablespoons white wine vinegar
1 teaspoon crushed red chili flakes
2 bay leaves
10 ounces golden raisins
2 teaspoons thyme
2-inch sprig rosemary
2 teaspoons kosher salt

Mustard Vinaigrette

1/2 cup Creole mustard (you may substitute whole grain mustard)
1/4 cup Dijon mustard
1 Tablespoon thyme
1 Tablespoon dill
1 Tablespoon cilantro
2 Tablespoons sugar
2 cups olive oil
Salt to taste
1 cup rice wine vinegar

Pickled Raisins: Heat mustard seeds in a dry skillet on medium heat. Remove from heat once the seeds start to pop, approximately 2 minutes. Combine the toasted mustard seeds, 1 cup water and the rest of the ingredients in a small non-aluminum pan. Bring to a boil, then turn heat to low. Simmer 6-8 minutes until liquid has reduced by half. Let cool and store in the refrigerator.

Mustard Vinaigrette: Combine all ingredients in a mixing bowl and whip together.

Brussels Sprout Salad: Toss all ingredients for the salad and pickled raisins together, toss with the vinaigrette and serve immediately.

Serves 4-6

Pizza Domenica | 4933 Magazine St.
301-4978 |