Shaved Sprouts Salad with Apple Cider Vinaigrette

This salad was a big hit at an wedding rehearsal party we hosted for Chef Cassidy last fall. In fact her sister has requested it for her upcoming baby shower party. Who knew Brussels Sprouts could be so tasty this way and you only need a few pantry essentials! Make it ahead for a holiday meal or pack it for a healthy lunch.

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Ingredients...

• 4 cups shaved Brussels sprouts
• 1/3 cup thinly sliced fenned, including some of the frond tops
• 1 Honeycrisp apple, chopped
• ¼ cup apple cider vinegar
• 1 tsp Dijon mustard
• 1 to 2 tbsp maple syrup
• ¼ cup Sarafino Aspro or Otta Extra Virgin Olive OIl, plus more for drizzling
• ½ cup toasted slivered almonds, toasted
• ⅓ cup grated pecorino cheese, optional
• ⅓ cup chopped chives
• Sea salt and freshly ground black pepper

Method...

• 1. Thinly slice the Brussels sprouts and fennel using a mandoline if you have one. Chop some of the fennel fronds; set aside.
  2. In a medium bowl, whisk together apple cider vinegar, Dijon mustard and maple syrup.  Slowly drizzle in the olive oil until thickened and emulsified. Add sprouts. fennel and apple and toss together until everything is coated with dressing. Let stand at room temperature for 15 minutes.
  3. Before serving, add almonds, pecorino cheese, chives, and pinches of salt and pepper. Toss to coat once more. Finish with an additional drizzle of olive oil if you like.

  Serves 4 as a light meal or 8 as a side salad.

  YOU MIGHT LIKE THESE ITEMS TO MAKE THIS RECIPE

  • Mandolin
  • Serving Bowl
  • Cheese Grater
  • Olive oil