Delicious and time consuming but not hard to make!
Plan for a couple of hours, more if hand chopping.
This recipe is for 8 -10 ppl
You may need to double it
About a pot full of brussel sprouts
Salt and pepper
1-2 cups of pomegranate seeds
2 tubs crumbled blue cheese or Stilton. Or 1.5 bricks.
3/4 cup roughly chopped nuts (I like hazelnuts)
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Start the Dressing First
Before you do anything else, start with chopping one shallot very finely. Add about 1 cup of cider vinegar the shallots and put aside. You can also add one chopped clove of garlic if you like.
If you can't find shallots use yellow onions and 2 garlics.
Step 2: Prep the Brussel Sprouts
Wash them and cut off all the nasty brown stumps. This may take a while.
Step 3: Slice the Sprouts
Hopefully you have access to a food processor. If you do, find the slicer attachment and set it to medium.
If not you will have to do it manually using a sharp knife.
Slice all the sprouts decently thin.
Put sliced sprouts into largest bowl you have or two bowls and set aside.
Step 4: Prep the Shallots
Use more shallots than you think because they cook down.
Cut off ends.
Peel them by slitting the outer skin down lengthwise and then lifting the corner up to take outer skin off.
In food processor, use same setting to slice shallots.
If no processor, cut in half length wise and then slice.
Step 5: Sauté Shallots
In a large sauté pan pour about 1/4 cup of olive oil and a pat of butter.
Turn heat to medium and as oil gets hot throw in shallots.
Turn heat down to medium low and let shallots cook until translucent. About 5-7 mins. Keep stirring in pan.
Turn the heat back up to medium and allow shallots to get brown, stirring often.
Add a bit of salt but not too much.
The rule w salt is that you can always ad more but you can't take it out.
Let shallots get dark but not burned. Take them off the heat and set aside to cool.
Step 6: Toast the Nuts
If your nuts are not chopped, pulse in the food processor or blender until very roughly chopped. Do not over chop.
Toast the either I. The oven, the toaster oven or in the pan on med low heat.
I only takes about 5 seconds for them to go from toasty to burned so watch them VERY CAREFULLY.
When they are toasted taken off pan off heat to cool.
Step 7: Make the Dressing
First add some salt and pepper to your vinegar and shallot mix. Not too much since you are going to put salty cheese in too.
Then add about a tablespoon of either agave syrup, maple syrup, honey or sugar (need to stir in vigorously).
Then add about half a cup of crumbled blue cheese and mix as much as possible.
Finish with salt to taste (if needed) and 2 tablespoons of olive oil or less.
Step 8: Make the Salad
Make sure all your ingredients are cool.
Combine the sprouts with the shallots, the Pom seeds, the nuts (make sure no one is allergic first) and the rest of the blue cheese crumbles. Toss to mix. You can also add dried cranberries if you don't have pomegranate or in addition to if you want the salad to be sweeter.
After mixing our half the dressing on and mix again.
Taste. If not saturated keep outing more on until perfect.
If you end up without enough dressing, quickly mix a bit of salt and vin and add to salad.
It's the best after sitting about 1 hour.