Honey Mustard Brussels Sprout and Broccoli Salad / by Chelsea Zwieg

So, who else has been watching Making a Murderer? Hopefully everyone, because it's really all I want to talk about. Not to mention it all took place like an hour from where I live. Wisconsin has always had so much to be proud of, what with the worlds most disturbing serial killers calling it home, and now we can add high end police corruption and a murder mystery to the mix. High five, cheese state. Doing us proud. But really, I just think it is all so interesting. Although, considering I had a dream the other night that Steven Avery got a retrial and I was selected for jury duty, I think it might be time to start thinking about other things. Ok, but after I finish the last two episodes. 

On a non-TV-obsession related note, what are you all doing for Valentine's Day? Romantic dinner? Cutesy Valentine's cards? Eating lots of conversation hearts? I will be working all weekend, making all things heart shaped, chocolate dipped and pink sprinkle covered and loving every minute of it. Then I will come home, watch Valentine's Day and declare my love for this salad. #romance. 

This salad is like a distant, barely speaking, see-each-other-every-other-christmas relative of the broccoli salad that usually shows up at church potlucks and summer barbecues. You know the one: raisins, slivered almonds and a nasty amount of mayo. Maybe some crunchy ramen noodles, if the person making it really hates you. I've always thought this was such a travesty because at it's core, broccoli shredded into a crisp, crunchy, never going wilty salad is such a genius idea. 

I decided to use half shredded broccoli and half shredded brussels sprouts to balance out the broccoli flavor, which can be a little overpowering (I guess that explains all the mayo injustice). Brussels sprouts have been a favorite of mine for a while but I have always roasted them, not realizing that they are absolutely amazing in a raw salad like this. Oh, how I was missing out! I tossed the salad with dried cherries and some cheese and finished it with a tangy honey mustard dressing. It is light, crisp and refreshing, three words that wouldn't dare be seen around that other broccoli salad. It's the perfect side dish for your fancy pants Valentine's dinner, but it's just as good for a quick lunch with a couple 7 minute eggs on the side or leftover chicken tossed in. 

Honey Mustard Brussels Sprout and Broccoli Salad

Serves 6

| Ingredients

For the salad: 

  • 1 lb. brussels sprouts
  • 1 lb. broccoli (about 2 heads)
  • 1/2 cup dried cherries 
  • 1/4 cup cubed cheese (I used a cranberry cheddar, but pretty much any firm-ish cheese would good) 

For the dressing: 

  • 1/4 cup dijon mustard
  • 1/4 cup honey
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • salt and pepper, to taste

| Instructions |

  • Trim broccoli stalks and cut off the very end of the stems if they seem too tough. Shred brussels sprouts and broccoli in a food processor using the slicing or shredding blade. If you do not have a food processor, use a mandolin slicer or a sharp knife to cut the vegetables as thinly as possible. Put shredded sprouts and broccoli into a large bowl and toss with dried cherries and cheese. 
  • In a bowl, whisk mustard, honey and vinegar until smooth. Slowly stream in the oil and whisk until incorporated. Season to taste with salt and pepper. 
  • Pour dressing over salad and toss to coat.