PITTSBURGH — This simple Brussels sprouts salad was inspired by a terrific harvest salad my husband and I enjoyed during a travel stop at Social Still, a micro distillery and kitchen in Bethlehem, Pennesylvania.
While my bowl of mussels with n’duja sausage and house-made absinthe was outstanding, my husband’s cruciferous shaved Brussels sprouts was even better. So I decided to make one for myself once we got home.
Social Still’s harvest salad comes topped with candied pecans and dried cranberries, but I used what I had on hand — raisins and salted sunflower seeds. It felt like a healthful start to the new year.
Shaved Brussels Sprouts Salad
For the dressing:
1/3 cup olive oil
1 tablespoon fresh lemon juice
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
2 teaspoons Dijon mustard
1 clove garlic minced
Kosher salt and black pepper to taste
For the salad:
1 pound Brussels sprouts, ends trimmed
1 large tart apple chopped (or 2 small apples)
1/2 cup raisins
1/2 cup salted sunflower kernels
1/3 cup crumbled blue cheese or Gorgonzola
Kosher salt and black pepper, to taste
First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard and garlic. Season with salt and pepper, and set aside.
Next, shave the Brussels sprouts. Use a food processor with the slicing attachment, and pulse until the Brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don’t have a food processor.
Place the shredded sprouts in a large bowl. Add the chopped apple, raisins, sunflower kernels and blue cheese. Drizzle the salad with the dressing, and toss well. Season with salt and pepper, and serve.
Store the salad in an airtight container in the fridge for up to 4 days.
— Adapted from twopeasandtheirpod.com