Each year as the season for brussels sprouts nears an end, I always find myself trying to find yummy ways to enjoy the last of them. Brussels sprouts are loaded with fiber, Vitamin C, folic acid and antioxidants making these odd looking little cabbages crazy good for you!
1 1/2 pounds of brussels sprouts
1 honey crisp or lady apple
1 cup dried cranberries
1 cup toasted pecans, chopped
Meyer Lemon Vinaigrette
Zest from 1 lemon
1/4 cup lemon juice
2-3 tbs of extra virgin oil
1 tsp agave syrup or sugar
Pinch of salt & pepper
Make the vinaigrette by whisking ingredients together until well blended, taste for seasoning. Add more sugar and salt as desired. Set aside.
Wash the brussels sprouts and remove any outer leaves that look bruised or dirty. Make sure to leave the stem on so you can safely and carefully shave them on a mandolin, or chop thinly with a knife. Alternatively, you can use a food processor with the shaving blade attachment to shave the brussels sprouts. Remove the skin from the shallot and slice thin. Cut the apple in quarters and remove the seeds. Use a mandolin knife to thinly slice the apple.
Toss all ingredients together with the vinaigrette and serve. This salad can be left in the fridge overnight and can taste even better this way.
Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit www.yummyfixins.com to book your next dinner party. Let me do the cooking for you!