(Serves 5)
Baby Cabbage Salad:
3 cups Brussels sprouts, raw, sliced thin
1 cup sliced almonds, toasted
1 cup Parmesan cheese, grated
1 cup golden raisins
Combine all ingredients in bowl and set aside.
Truffle Vinaigrette:
2 tsp. sherry wine vinegar
½ tsp. dijon mustard
1 large shallot chopped (fine dice)
¼ tsp. salt and pepper
3 tsp. extra virgin olive oil
3 tsp. white truffle oil
Whisk together all ingredients and set aside. To finish, toss the salad with an ample amount of the dressing and serve. This is a raw salad and will not wilt if prepared slightly ahead of serving.
Baby Cabbage Salad:
3 cups Brussels sprouts, raw, sliced thin
1 cup sliced almonds, toasted
1 cup Parmesan cheese, grated
1 cup golden raisins
Combine all ingredients in bowl and set aside.
Truffle Vinaigrette:
2 tsp. sherry wine vinegar
½ tsp. dijon mustard
1 large shallot chopped (fine dice)
¼ tsp. salt and pepper
3 tsp. extra virgin olive oil
3 tsp. white truffle oil
Whisk together all ingredients and set aside. To finish, toss the salad with an ample amount of the dressing and serve. This is a raw salad and will not wilt if prepared slightly ahead of serving.
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