The thought of eating a big bowl of raw broccoli and brussels sprouts may seem unpalatably fibrous but shaving them finely makes them so easy to chew. Everyone I make this for is amazed by just how moreish it is.
I find it easiest to use a food processor but you could also finely slice the sprouts and broccoli.
1 head broccoli
500g brussels sprouts
100g almonds, skin on
50g dried cranberries
25g fresh tarragon
2 tsp / 10g smooth Dijon mustard
2 tbsp / 30ml red wine vinegar
1 tbsp / 15ml real maple syrup
100ml extra virgin olive oil
Toast the almonds in an oven heated to 150°C for 10 – 15 minutes, until fragrant. Set aside to cool.
Vinaigrette. In a bowl whisk together the dijon mustard, red wine vinegar and maple syrup. Slowly stream in the olive oil, whisking constantly.
Prep the brussels sprouts. Using a paring knife remove the roots and any dirty outer leaves.
Remove the head of the broccoli from the stalk. Remove the tough, fibrous part of the stalk but save the interior. Roughly chop just so it will fit through the chute of your food processor and shred along with the brussels sprouts.
Toss in a bowl with enough vinaigrette to your liking, scatter with the almonds, cranberries and fresh tarragon leaves and serve immediately.