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Brussels Sprout Salad with Apples, Walnuts & Parmesan
 
Servings: 4
Prep : 15 Minutes
Cook : 10 Minutes
 
INGREDIENTS
3/4 pound Brussels sprouts, shredded
1 small tart-sweet red apple, cored and chopped with peel
1 & 1/2  tablespoons minced shallots, from 1 large shallot
2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
3 tablespoons apple cider vinegar
1 & 1/2  tablespoons honey
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped walnuts, toasted if desired
1/3 cup thinly sliced and crumbled Parmigiano-Reggiano
 
INSTRUCTIONS
In a large bowl, combine the Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.
When ready to serve, toss the walnuts and Parmigiano-Reggiano with the salad. Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up.
 

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I did not add the nuts and cheese and it is better after letting it rest 4 hours.  When you make it at first the vinegar is overpowering so after the 4 hour "rest" period no vinegar taste.

Even better the second day and the third day.  Next time I will add dry cranberries.

This looks beautiful. So nutritious too. I think the cranberries would be awesome.

I agree with all you said, Layla. A wonderful vegetarian dish, Julia.

it was good and will make again

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