Brussels Sprout Salad with Apples, Walnuts & Parmesan

[Julia A Knaake]

   

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.

 

[Julia A Knaake]

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.

[Layla]

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

[Angharad]

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

[Julia A Knaake]

it was good and will make again