Shaved Brussels Sprout, Apple and Pomegranate Salad

A food processor fitted with a julienne blade works well to prepare the Brussels sprouts.  You can also use a mandoline slicer.   If you like, add a little freshly grated Manchego or Parmesan cheese on top.

Makes 6 to 8 servings

  • 3 tablespoons apple cider or white wine vinegar
  • 2 tablespoons pure maple syrup
  • ½ teaspoon Dijon mustard
  • ¼ cup extra-virgin olive oil
  • 1 ½ pounds Brussels sprouts
  • 1 large or 2 small Granny Smith apples
  • seeds from one medium pomegranate
  • 3 green onions, roots and tough greens removed, sliced thinly on a diagonal
  • ¾ cup chopped toasted nuts such as walnuts , hazelnuts or pecans
  • ½ cup freshly grated Parmesan or Manchego cheese (optional)

Prepare the dressing – In a small bowl, place the vinegar, mustard and syrup.   Slowly whisk in the olive oil.   Taste and adjust seasoning as needed.  If too tart, add a little more olive oil.  If not tart enough, add a little more vinegar.

Clean the sprouts, removing the tough bottom.   Thinly slice the sprouts using a mandoline slicer or a food processor fitted with a julienne blade.  Place sprouts in a large mixing bowl.

Thinly slice the apple into matchsticks.  (If making ahead, you can place the apples in water with a little lemon juice).   Add the apple, green onion, pomegranate and pecans/walnuts into the sprouts.   Toss with the dressing.   If desired, grate Parmesan or Manchego over the finished salad.











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