When sliced thinly, brussels sprouts make excellent salad material. And when paired with an apple cider vinaigrette?! Woo! So delicious! If I’m invited to any parties this summer (yeah, right!), I’ll be bringing this with me. lv, molly
Fresh Brussels Sprouts Salad
1/2 lb brussels sprouts, white stems removed
1 green apple
2 green onions, white and pale green part only OR 1/4 C diced chives
1/2 C walnut or pecans, preferably toasted and chopped
2 Tbl apple cider vinegar
1/4 C olive oil
1/2 tsp kosher salt
1 tsp Dijon style mustard
Freshly ground black pepper
Shred the brussels sprouts using a mandolin or sharp knife (be careful, and have patience! I often don’t, and then I end up with cut fingers). Thinly slice the apple; then cut each slice into matchsticks. Thinly slice the green onions or chives, and toss with the shredded brussels sprouts and apple pieces.
In a small bowl, combine the cider vinegar, olive oil, salt and Dijon mustard. Toss the dressing with the salad; season with freshly ground pepper to taste, and add the toasted nuts.