This dish is something like a slaw using shaved Brussels sprouts in place of shredded cabbage. Fresh Brussels sprouts taste quite a bit different from those that are cooked — a bit like a sweet cabbage. The combination of the sprouts with tart apple slices, red onion and toasted walnuts is wonderful. The salad is dressed with a Dijon Maple vinaigrette that is great on any salad. My hubby asked me to make some extra to go on the leftover salad. He felt that there was not quite enough to thoroughly coat everything with the deliciousness that was the dressing. Easy enough to do for someone that appreciates the effort as much as he seems to.
SHAVED BRUSSELS SPROUT SALAD WITH APPLES AND WALNUTS (Serves 6)
- 1 pound Brussels sprouts
- 1 medium tart apple (like Granny Smith)
- 1 medium red onion
- 1 cup chopped walnuts
- 1 tablespoon Dijon mustard
- 2 teaspoons maple syrup
- 3 tablespoons red wine vinegar
- 1 clove garlic, finely minced
- ½ cup extra virgin olive oil
- Salt and pepper, to taste
- Trim the ends off the Brussels sprouts. Using a sharp knife OR using the thinest blade on a mandoline slicer slice each sprout thinly. Slice the apple and red onion in the same manner. Combine in a large bowl.
- Toast the walnuts in a skillet over medium-high heat, stirring frequently, until fragrant and lightly browned, about two minutes. Add to the Brussels sprout mixture. Toss to combine.
- Combine the vinaigrette ingredients into a jar with a tight-fighting lid. Close the lid and shake until well-combined. Pour over the Brussels sprout mixture, and toss to coat. Refrigerate for at least 30 minutes before serving.
~ from BackToHerRoots.com ~