Daily Archives: November 17, 2011

Apple-Brussels Sprout Salad

Can we all agree that Brussels sprouts rule? Okay, good. Now that we’re all on the same page, I have a confession to make: I’ve only ever eaten them two ways—roasted or boiled. While roasting is certainly my preferred method, I wanted to see what else these sprouts could do. (Plus, I had a bag of them in my Trader Joe’s bounty that was begging to be eaten.)

Recently, my sister sent me a link to this incredible-looking Brussels Sprout Salad. Then, while browsing the Cooking Light app on my iPad, I saw this recipe for Apple-Brussels Sprouts Slaw. Drool worthy.

Both involved using the sprouts raw. I had to try it. Both recipes also involved using a food processor, but since I don’t own one yet I used a good old-fashioned knife and think it worked just as well. (I considered putting the sprouts into my Vitamix blender, but was afraid it would turn into a Brussels sprouts smoothie instead. I’d probably drink that, though.)

I ended up combining the recipes based on what I had on hand. I’m convinced there are endless ways you can make this salad—perhaps using pear instead of apple, maybe even adding slices of grapefruit, and next time I may even chop up a red onion or shallot and squeeze the juice of one lemon for an extra kick. (Not that it needs any help.)

The complete meal: Roasted salmon, roasted butternut squash, and apple-brussels sprout salad

Apple-Brussels Sprout Salad
Serves 4

For the salad:
1 package of raw Brussels sprouts (about 20 Brussels sprouts)
1 gala apple
Heaping handful of raw, unsalted walnuts
kosher salt and black pepper

 For the dressing:
½ Tbsp Dijon mustard
6 Tbsp extra-virgin olive oil
3 Tbsp red wine vinegar

Rinse the Brussels sprouts under water and drain in a colander. Using a knife, cut off the woody ends and then very thinly slice the sprouts, one at a time. Place in a large bowl. Thinly slice the apple and add to the bowl. Chop the walnuts, and add to bowl. Top with a pinch of kosher salt and a few grinds of black pepper.

Make the dressing: Add all ingredients to a small container and shake until combined.

Pour the dressing on top of the salad and use tongs to combine. You may not need all of the dressing, so only use as much as you like. Allow the salad to sit for a few minutes before serving–the dressing helps soften the sprouts just a little bit without making them soggy.