Brussels Sprouts Apple Salad with Walnuts and Cheese Crisps
This texture filled salad is great for the fall and winter months! Shredded Brussels sprouts, apple, and walnuts are tossed with a lemon honey Dijon vinaigrette and homemade cheese crisps.
Ingredients
Lemon Walnut Vinaigrette:
- ⅓ cup (80 mL) fresh lemon juice
- 1½ teaspoons Dijon mustard
- ½ teaspoon honey
- ⅓ cup (80 mL) toasted walnut oil or extra virgin olive oil
- kosher salt
- freshly ground black pepper
Cheese Crisps:
- 1 ounce parmigiano-reggiano cheese finely grated with a box grater
- 1 ounce pecorino romano cheese finely grated with a box grater
- cracked black pepper
Brussels Sprout and Apple Salad:
- 1¾ lbs Brussels sprouts
- 1 large Honeycrisp apple cored and cut into ½-inch chunks
- ¾ cup toasted walnuts roughly chopped
Instructions
- Preheat the oven to 400°F (205°C). Line a half sheet pan with parchment paper or a Silpat. Set aside.
- While the oven preheats, prepare the vinaigrette. In a medium bowl, whisk together the lemon juice, Dijon mustard, and honey until well combined. Slowly pour in the walnut oil, whisking continuously with your other hand, until well emulsified. Season to taste with salt and pepper. Set aside.
- Make the Cheese Crisps: Combine the grated cheeses in a small bowl. Place six (roughly equal in size) spoonfuls of cheese onto the lined baking sheet at least one inch apart. Pat the cheese down into large circles until the cheese forms a thin layer. Sprinkle the cheese with cracked black pepper. Bake for 5 to 7 minutes, or until golden brown and crisp. Allow the crisps to cool slightly on the pan before using a spatula to transfer to a wax or parchment paper lined plate. Set aside for later.
- Prepare the Salad: Rinse the Brussels sprouts and dry them well. Trim the stems. Using the thinnest blade disc attachment of a large food processor, thinly shave and slice the Brussels sprouts. Note: To achieve very thin delicate slices and shreds, apply very light pressure when pushing the sprouts through your food processor tube. Strong pressure will yield thicker, crunchier slices and shreds.
- Assemble: Place the shredded Brussels sprouts in a large salad bowl and add the chopped apple and walnut pieces. Dress the salad with the lemon walnut vinaigrette and toss well until lightly coated. Season to taste with salt and pepper (raw Brussels sprouts call for a decent amount of added salt). Serve and top each serving with a few pieces of cheese crisp shards.
Tips for Success:
- Walnut oil can be found at Whole Foods or other specialty grocery stores.
Serving: 1serving, Calories: 207kcal, Carbohydrates: 10g, Protein: 5g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 14g, Cholesterol: 7mg, Sodium: 225mg, Fiber: 3g, Sugar: 4g