November 10, 2014
This is part of The B-Team's vegetarian Thanksgiving menu -- find the full menu here!
1/3 cup pomegranate molasses
Juice of 1 lemon
3 tablespoons extra virgin olive oil
3 cups Brussels sprouts
2 tablespoons fresh mint, chiffonade
½ cup pomegranate seeds
Freshly ground black pepper
1. In a small bowl, whisk together the pomegranate molasses, lemon juice and olive oil, season with salt and pepper, and set aside.
2. Trim the Brussels sprout ends and carefully, using a mandoline or a knife, shave them into thin slices. Ideally we are looking for something feathery and slaw-like.
3. Place the shaved Brussels sprouts into medium serving bowl and season with salt and pepper to taste. Add mint and toss to distribute evenly. Drizzle dressing on top of the salad and toss to coat. Scatter pomegranate seeds on top and serve.