Brussels Sprout Apple Salad (Printable Version)
# What You'll Need:
→ Salad
01 -
50 g dried currants
02 -
450 g Brussels sprouts, trimmed and thinly shredded
03 -
90 g pine nuts
04 -
1 medium Honeycrisp apple, cored and chopped small
05 -
110 g pecorino Romano cheese, diced into 6 mm cubes
→ Dressing
06 -
1/2 teaspoon garlic powder
07 -
2 tablespoons fresh lemon juice
08 -
1 tablespoon maple syrup
09 -
1/4 teaspoon ground black pepper
10 -
3 tablespoons extra virgin olive oil
11 -
1 teaspoon Dijon mustard
12 -
1/2 teaspoon fine sea salt
# How to Make It:
01 -
Toss the currants, thin Brussels sprouts, diced pecorino, small bits of apple, and pine nuts in a roomy bowl.
02 -
Throw the olive oil, lemon juice, mustard, maple syrup, garlic powder, black pepper, and salt into a little bowl. Mix with a fork or whisk until smooth and combined.
03 -
Once the dressing's ready, pour it on. Use your hands or a spoon to gently toss till it's all nicely coated.
04 -
Dig in right away or keep in the fridge till you're hungry. Chilled is awesome for extra crunch.
# Additional Tips:
01 -
A mandoline or food processor with a slicing blade will make shredding Brussels sprouts super fast.
02 -
Toast the pine nuts in a pan without oil over medium heat if you want them to smell and taste even better.