I’ve stumbled onto the best new way to eat Brussels sprouts. I bought a large stalk at the grocery store, full of little budding Brussels sprouts with hopes of making either this quinoa-roni again, this jeweled dish, this fantastic farro salad –OR- one of my simpler ways of eating them: roasted with a little olive oil, pepper, and salt until lightly crispy.
Those meals never happened, and I ended up making a fresh Brussels sprouts salad, using thin wispy strings of Brussels sprouts as the actual salad greens. I was skeptical at first, but I kept reading post after post on a few blogs about how amazing it is in a fresh salad. I decided to give it a whirl. I tossed it in a light apple cider vinaigrette and a medley of other ingredients including apples, walnuts, dried cranberries and freshly grated Pecorino Romano cheese. I was impressed. It was impressive :) It’s going to be hard to eat Brussels sprouts any other way now.
This salad is a really pretty salad as far as presentation goes. It would be a lovely addition to a holiday meal or gathering with friends this season.
24 Brussels sprouts
1/2 cup Pecorino Romano cheese (a nice Parmesan works well here too)
3/4 cup walnuts, in pieces
1/4 cup dried cranberries
1 cup chopped apples (About one large apple. I used Honey Crisp here)
For the dressing:
3 tablespoons apple cider vinegar
9 tablespoons of olive oil
2 teaspoons Dijon mustard
Dash of pepper
Shave Brussels sprouts using a mandoline (carefully, you can lose a knuckle with this thing) or in a food processor. If you do not have either of those then slice them thin, using a sharp knife.
Place shaved sprouts into a large bowl, add chopped apples, walnuts, dried cranberries and shaved Pecorino.
For the dressing, place all of the ingredients into a mason jar, twist the lid on tight and shake vigorously.
Drizzle dressing over salad and toss.
Recipe partly adapted from Gluten-free Girl