Shaved Raw Brussels Sprout Salad with Apple, Walnuts and Parmesan

The Cowgirl Gourmet adapted the recipe from The Publican as featured in The New York Times


Forget everything you know (and possibly even hate) about Brussels sprouts. Those boiled things your grandmother cooked? I hate those, too. Though it's hard to say no to a perfectly roasted and caramelized Brussels sprout, this charming vegetable needs a new approach. And this is it. Thinly shredded and served raw in a salad. You'll wonder what took you so long to fall in love with this mini winter vegetable. 


Note: This salad would make a stunning, uncommon and absolutely craveable addition to any holiday party table. And to make it really say "holiday," replace the Parm with blue cheese crumbles and toss in a a handful of dried cranberries or cherries for a beautiful pop of color and another burst of tart and sweet.


Serves 2 as entrees and 4 as starters


For the dressing:

1 tablespoon minced shallot

1/4 cup apple cider vinegar

1 teaspoon toasted chile flakes, pulverized in a coffee grinder or mortar

2 tablespoons whole grain mustard

1 tablespoon honey

1/4 cup walnut oil

1 tablespoon extra virgin olive oil


For the salad:

1 large Honeycrisp or similarly tart and sweet apple, cored and chopped in 1/4" dice

16-20 Brussels sprouts, bases trimmed, sliced thin vertically

1/2 cup shaved Parmesan

1/2 cup toasted walnuts, chopped

1 tablespoon lemon juice

Salt and freshly ground black pepper, to taste


In a small bowl or mason jar (with a lid), combine the shallot and cider vinegar. Add the chile flakes, mustard and honey and shake well to combine. Slowly blend in the walnut oil and evoo until emulsified and set aside.


In a large salad bowl, combine the diced apple and Brussels sprouts and add a third of the dressing and toss well to coat. Fold in the toasted walnuts, Parmesan and lemon juice and add another third of the dressing and mix well.


Divide the salad on individual plates and add another spoonful of dressing, if desired, on top of each. Top with a sprinkle of sea salt and freshly ground black pepper and serve.


Refrigerate any leftover salad and enjoy the next day. Refrigerate any remaining dressing until the next time you crave this sensational salad.

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