Shaved Raw Brussels Sprout Salad with Apple, Walnuts and Parmesan
Forget everything you know (and possibly even hate) about Brussels sprouts. Those boiled things your grandmother cooked? I hate those, too. Though it's hard to say no to a perfectly roasted and caramelized Brussels sprout, this charming vegetable needs a new approach. And this is it. Thinly shredded and served raw in a salad. You'll wonder what took you so long to fall in love with this mini winter vegetable.
Course
Salad
Cuisine
American
Keyword
brussels sprouts
Servings4
AuthorThe Cowgirl Gourmet in Santa Fe
Ingredients
For the dressing:
1tablespoonminced shallot
1/4cupapple cider vinegar
1teaspoontoasted chili flakespulverized in a coffee grinder or mortar
2tablespoonswhole grain mustard
1tablespoonhoney
1/4cupwalnut oil
1tablespoonextra virgin olive oil
For the salad:
1large Honeycrisp or similarly tart and sweet applecored and chopped in 1/4" dice
16-20Brussels sproutsbases trimmed, sliced thin vertically (see picture below)
1/2cupshaved Parmesan
1/2cuptoasted walnutschopped
1tablespoonlemon juice
Salt and freshly ground black pepperto taste
Ina small bowl or mason jarwith a lid, combine the shallot and cider vinegar. Add the chile flakes, mustard and honey and shake well to combine. Slowly blend in the walnut oil and evoo until emulsified and set aside.
Instructions
In a small bowl or mason jar (with a lid), combine the shallot and cider vinegar. Add the chile flakes, mustard and honey and shake well to combine. Slowly blend in the walnut oil and evoo until emulsified and set aside.
In a large salad bowl, combine the diced apple and thinly shaved Brussels sprouts and add a third of the dressing and toss well to coat.
Slice the Brussels sprouts vertically and as thinly as possible so it becomes more like shavings.
Fold in the toasted walnuts, Parmesan and lemon juice and add another third of the dressing and mix well.
Divide the salad on individual plates and add another spoonful of dressing, if desired, on top of each. Top with a sprinkle of sea salt and freshly ground black pepper and serve.
Refrigerate any leftover salad and enjoy the next day. Refrigerate any leftover dressing until the next time you crave this sensational salad.
Recipe Notes
Note: This salad would make a stunning, uncommon and absolutely craveable addition to any holiday party table. And to make it really say "holiday," replace the Parm with blue cheese crumbles and toss in a a handful of dried cranberries or cherries for a beautiful pop of color and another burst of tart and sweet.