Brussels Sprout Salad
A salad of shredded brussels sprouts, apples, almonds, kale.
Servings: 4
Ingredients
- 1 pint brussels sprouts cleaned sliced thinly
- 1 apple sliced into apple sticks
- 1/4 cup toasted sliced almonds
- 2 tablespoons golden raisins
- 1 cup chopped kale
- 1/2 teaspoon sea salt OR to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons shaved pecorino romano cheese
Apple Cider Vinaigrette
- 1 teaspoon dijon mustard
- 1 tablespoon apple cider vinegar more as needed
- 6 tablespoons extra virgin olive oil
Instructions
- Wash and trim brussels sprouts.
- Cut thin strips cross wise.
- Cut apples into strips. Gala is a good choice, doesn't brown.
- Toss brussels sprouts and apples with vinaigrette.
- Take the thick rib out of the kale, if using Lacanato (my choice). Chop into bite sized pieces.
- Toast almonds in oven for four minutes.
- Mix shaved brussels sprouts, apples, raisins, kale, and almonds.
- Toss with just enough vinaigrette
- Add shaved Pecorino Romano Cheese
- Season with salt and pepper