Chef Molly Martin from Juniper Green made a Shaved Brussels Sprout Salad (see recipe below). Juniper Green has everything but the turkey for your Thanksgiving dinner. They will provide you with all of the sides, pies, snacks, cocktails, and even centerpieces. Orders must be finalized by Thursday, November 19 by 2pm. All orders will be ready for curbside pickup or delivery between 9am-2pm on Wednesday, November 25. Pickup is at The Fairlane Hotel, 401 Union St. If your order is canceled on or after November 19, no refunds will be issued, and items will be donated to Nashville Rescue Mission. For more information visit https://junipergreen.kitchen/thanksgivingmenu2020 or call (615) 647-9407.
Shaved Brussels Sprouts Salad
SALAD INGREDIENTS
1 lb. Brussels sprouts, sliced very thin (or one 12oz bag of shaved Brussels sprouts from your local grocer)
1/4 cup toasted pine nuts
2 small seedless citrus fruits, such as mandarin oranges or clementines, peeled and segmented
1 cup shaved grana Padano or Parmesan cheese
1/2 cup dried cranberries or cherries
1 cup red wine, heated to almost boiling (If you prefer an alcohol-free option, you can use water or orange juice instead, just make sure it’s heated up as well.)
Salt + white pepper to taste
SHERRY CITRUS VINAIGRETTE INGREDIENTS
1 orange, juiced and zested
1/2 lemon, juiced and zested
2 teaspoons creamy Dijon
2 teaspoons Maple syrup
1 teaspoon minced garlic
1/4 cup Sherry Vinegar
1 teaspoon salt
1 cup Olive Oil
Pinch of pepper
DIRECTIONS
Step 1:
Pour hot wine (or alcohol-free option) over cranberries or cherries and let soak while you prep other ingredients, until the wine is room temperature, and the fruit has plumped up a bit.
Step 2:
Make the dressing by adding all ingredients except oil to a bowl or food processor, then whisk or process while slowly adding the oil in a thin stream until all the ingredients are combined.
Step 3:
Just before serving (roughly 1 hour or less), assemble the salad by tossing the Brussels, adding drained cranberries/cherries, half the cheese, pine nuts and then dressing. Season to taste. Top with remaining cheese for serving.
