(Recipe can be found on the site Love and Olive Oil here.)
Step by Step Directions:
Look how simple this Shaved Brussels Sprouts Salad is…you will need the following: Salt & Pepper, Olive Oil, 1 Granny Smith Apple, Apple Cider Vinegar, Honey, Pecorino Romano Cheese, and 16 ounces of Brussels Sprouts.
The first thing to do is make the dressing. In a large bowl I whisked together 3 tablespoons of apple cider vinegar and 2 tablespoons of honey. One great tip is to spray your measuring spoon with cooking spray and the honey will ooze right out!
Then I slowly whisked in 1/4 cup of olive oil to the dressing and added salt and pepper to taste. Yum!
Now it’s onto the apple. You have to work pretty quickly so the apples don’t turn brown. I started off by removing the apple core with my handy apple slicer. If you don’t have one, you can use a knife and cut around the core too.
I then went apple wedge by apple wedge and cut them into matchstick sizes so that they weren’t huge pieces. I sliced each wedge lengthwise into 5 or 6 pieces and then stacked those slices, cut them lengthwise again and then in half across the middle as you can see above.
I put about 1 tablespoon of the dressing in a smaller bowl and as I sliced each wedge, I put the apple sticks in the bowl and mixed them together with the dressing so each piece was coated. This is important to do as you cut the wedges so that they do not turn brown.
After the apples are sliced, it’s time to move onto the Brussels sprouts. I removed all of the outer leaves that were damaged or brown and then rinsed them all.
Once the sprouts were rinsed I got out the mandolin, placed it on a paper towel so it was more stable on my cutting board and then sliced each sprout. Be sure you dry each sprout with a paper towel before slicing, and then use the stem to carefully guide the sprout along the mandolin. You want to use the thinnest setting you have so you are shaving the sprouts. Don’t cut the sprouts too close to the stem for taste and safety reasons. Now if you don’t have a mandolin, you can use a sharp knife, but be sure that you slice the sprouts very thinly. This is why the mandolin is so great to have on hand.
Once you’ve shaved all 16 ounces of the sprouts, you’ll have a glorious pile like the above.
Then in the large mixing bowl, combine the shaved Brussels sprouts, apples, and dressing together and set the bowl aside for at least 15 minutes so the salad can start to jive a bit. This will make the sprouts slightly more tender too.
Then serve up the salad and grate some fresh Pecorino Romano over the top and enjoy! I think this would make a fabulous starter salad or side salad or add some bacon to it and make a meal out of it. Why the heck not?! I absolutely loved this salad and I hope you enjoy!
3 tablespoons cider vinegar
2 tablespoons honey
1/4 cup olive oil
salt and freshly ground black pepper, to taste
1 Granny Smith apple or other tart, green apple
16 ounces Brussels sprouts
3 ounces Pecorino Romano cheese, finely grated (about 1 cup)
1. To prepare dressing, whisk together cider vinegar and honey. Drizzle in olive oil and whisk until combined. Season to taste with salt and pepper.
2. Core apple and cut into small cubes or matchsticks. Place in a small bowl and toss with 1 tablespoon of dressing to prevent the apples from browning.
3. Trim ends of Brussels sprouts and remove any outer damaged leaves and discard. Using a mandoline slicer or a very sharp knife, slice sprouts as thinly as possible (I’m talking like 1/16 of a inch). Discard ends and any large core pieces or chunks. Place shaved sprouts in a large bowl. Toss with apples and remaining dressing. Set aside and let sit for at least 15 minutes or more.
4. Divide salad among serving dishes, and top with a healthy sprinkling of grated Pecorino.