This month has been so much fun with all the holiday parties, brunches, school events and gatherings with friends of family. Lots of comfort food too and unfortunately a little bit too much sugar, alcohol and treats.
This salad was made out of a craving. A craving for crunch. A craving for raw vegetables. A craving for a simple lunch. A craving for something nutritious and easy in the middle of dark December.
I’m the person who has always loved Brussels Sprouts and I love them even more raw in a bright and cheery winter salad. Who knew that raw Brussels Sprouts could taste so good? This salad pairs simple seasonal ingredients in a big salad bowl that you can tuck into for a healthy winter lunch or pair with roast chicken and veggies for an easy supper. I love the blend of tart dressing from the lemon and mustard and the sweetness of the apple.
Winter Brussels Sprouts Salad with Apple, Pecorino and Pine Nuts
2 pounds raw Brussels sprouts (To prepare for this recipe: cut off the bottom, remove darker leaves if necessary and slice very thin by hand with a sharp knife or in the slicer attachment of a food processor. This recipe does work best if the Brussels sprouts are sliced very thinly!)
1 shallot, minced
1 apple (I love Cameo or Granny Smith in this recipe) cored and cut finely into small 1 inch slices.
2/3 cup toasted pine nuts (sometimes pine nuts can be very expensive. An easy substitution would be walnuts)
1 cup Pecorino cheese, shredded
For the dressing:
4 tablespoons lemon juice
2 tablespoons Dijon mustard
6 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Place the lemon juice, mustard, olive oil, salt, and pepper in an empty jam jar. Screw the lid on and shake vigorously.
2. Mix the shallot and sprouts in a large bowl, toss with the dressing, and let it all sit for 30 minutes or up to 2 hours until the salad wilts a little.
3. Fold in the apples, pine nuts, and cheese. Season with more salt and pepper to taste.