This is an attractive seasonal salad, one that can be adapted to what you have on hand. Substitute a firm pear for the apple (an Asian pear is especially good) or fresh orange juice for the lemon juice.
Ingredients
For the salad:
- 1 pound fresh brussels sprouts (about 4 cups) 1 medium crisp apple, such as Honeycrisp or Gala, cored and chopped
- 1/2 cup dried cranberries
- 1/3 cup freshly shaved or shredded Parmigiano-Reggiano cheese
- 1/3 cup walnuts, sunflower seeds, pine nuts, or pepitas, lightly toasted
- 1/3 cup minced fresh chives
For the dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon coarse salt (kosher or sea), or more to taste
- 1/4 teaspoon freshly ground black pepper
Directions
Step 1
Rinse and pat dry the sprouts. Trim off the stems and remove and discard any dry or wilted leaves. Shave the brussels sprouts with your desired method (by hand, with a mandoline, or using the thin disk of a food processor) and place them in a large bowl.
Step 2
Top the shaved brussels sprouts with the chopped apple,
cranberries, cheese, walnuts, and chives.
Step 3
In a separate bowl, whisk together the dressing ingredients until emulsified. Taste for seasoning, adding more of any of the dressing ingredients to taste.
Step 4
Just before serving, pour the dressing over the salad and toss gently to combine.
Serves 4 to 6 — Recipe adapted from natashaskitchen.com