Brussels Apple Salad (Print-Friendly Version)
# What You'll Need:
→ Salad
01 -
50 g dried currants
02 -
90 g pine nuts
03 -
1 medium Honeycrisp apple, cored and finely chopped
04 -
110 g pecorino Romano cheese, chopped into 6 mm cubes
05 -
450 g Brussels sprouts, ends trimmed, then finely sliced
→ Dressing
06 -
1/4 teaspoon ground black pepper
07 -
1/2 teaspoon fine sea salt
08 -
1/2 teaspoon garlic powder
09 -
1 teaspoon Dijon mustard
10 -
1 tablespoon maple syrup
11 -
2 tablespoons freshly squeezed lemon juice
12 -
3 tablespoons top-quality extra virgin olive oil
# Step-by-Step Directions:
01 -
You can chill and keep this in the fridge until you want it, or dig in right away. It’s best when cold.
02 -
Pour all the dressing over the Brussels mixture. Toss everything gently so it all gets coated.
03 -
Use a tiny bowl and stir the olive oil with lemon juice, maple syrup, Dijon, garlic powder, salt, and pepper until the dressing’s smooth and mixed.
04 -
Mix together the shaved sprouts, diced cheese, chopped apple, pine nuts, and currants in a big bowl.
# Helpful Notes:
01 -
A food processor with a slicer blade or a mandoline makes chopping Brussels sprouts super fast.
02 -
Warm pine nuts on a dry pan for a few minutes to boost their nutty flavor.