Diane, A Broad
September 20, 2012

Apple Brussels Sprout Salad

You see this? This is me trying to figure out how to take photos of food in autumn light.

The moodiness of the photo in no way reflects my feelings about this salad. You guys! Brussels sprouts! Are back! What? Why is no one else as excited as I am about raw sprouts?

I guess I’m biased. The first time I tried Brussels sprouts was in the Momofuku recipe, and that’s an auspicious beginning if I’ve ever heard of one. I had never been tortured with boiled or steamed sprouts in my youth, when they’re so clearly meant to be fried or roasted.

Or, in this case, shredded. Being of the cabbage family, Brussels sprouts make a fresh and delicate slaw-like salad, especially when paired with crisp apples and a mustardy vinaigrette. This is a good September salad: all of the produce in it is just starting to come into season, but it’s so fresh and crunchy and cold that it’ll help cool you down if you’re still suffering in an Indian summer.

Apple Brussels Sprout Salad

Makes 1 big serving.

Ingredients
For the dressing:
1 teaspoon Dijon mustard
1 1/2 tablespoons apple cider vinegar
3 tablespoons olive oil
salt and pepper to taste

For the salad
6-8 walnut halves
12 Brussels sprouts
1 apple
1/4 cup dried cranberries
1/4 cup shredded or crumbled parmesan or bleu cheese (optional)

Directions

Place all the ingredients for the dressing into a jar and shake vigorously until emulsified.

Toast the walnuts in a small skillet over medium heat until they smell nutty, 4-5 minutes. Remove from the heat and chop coarsely.

Slice the Brussels sprouts thinly, creating ribbons. Julienne the apple. Scatter it atop the sprouts. Add the walnuts, cranberries, and cheese (if using). Drizzle with dressing. Serve immediately.

Notes

The salad should be chilly when you serve it, and it only takes a minute to put together, so make sure you start with cold ingredients.

I totally forgot to add the cheese when I made this, and it was still delicious, but I do like a little salty element in my salads. Your choice. Without the cheese, the salad will be vegan.

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  • http://blondexambition.wordpress.com Katie @ Blonde Ambition

    I finally saw brussels sprouts at the market today! They were always steamed/boiled for me as a kid, but I love them now that I know how to cook them properly. I’ve been meaning to try them shredded in a salad. This sounds delightful :-)

  • http://thebeeroness.com jackie @ The Beeroness.com

    I love the light in that first photo! I also love Brussels sprouts and I eat salad at least 5x a week,I have to give this a try

  • http://www.flourishingfoodie.com Heather Hands

    Yum. I just bought a bushel of sprouts, although never tried them raw. I really love the combination of flavors in this recipe, and your photos are beautiful. Nice vibrant colors. You have inspired me to try this dish. I love finding new fresh and clean, well thought out blogs. So glad I found your site.

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