Brussels Sprout and Green Apple Salad
- 1/2 pound brussels sprouts
- 1/2 granny smith apple
- 1 1/2 tablespoons of pine nuts
- 1/4 cup freshly grated parmesan cheese
- extra parmesan for garnish
- 1 tablespoon of fresh lemon juice
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of honey
- salt and pepper to taste
I awoke the other morning to find there was a cool breeze in the air. I couldn’t help but feel a little gitty to the idea that my favorite season is just around the corner. Yes, I am that person who’s been complaining all summer about how hot it is. I think the fact that I was born in February, one of the coldest months out of the year, explains my reasoning for loving the cool crisp air. Now, I know I’m talking WAY too soon about this. It’s still August, and another heat wave will probably come our way knowing New York City, but until then, I’ll be dreaming of apple picking, sweaters, autumn leaves, and pumpkins. And for now, I’ll fill that void with a recipe like this.
Brussels sprouts are one of the essential fall vegetables, and though traditionally roasted I felt I had to respect summer a little longer and use it fresh in a salad with some crisp green apple.
In a pan on medium heat, toast the pine nuts until golden, occasionally tossing them around on the pan. Set aside once toasted.
In a small bowl, whisk together the ingredients for the dressing. Season to taste.
Peel the loose outer leaves off the brussels sprouts, trim the stem end, wash, and dry. On a cutting board slice the brussels sprouts thin starting at the head. Transfer to a bowl, and using your hands separate the layers of brussels sprouts a bit so your left with a shredded effect.
Wash and dry the apple. Cut in half. Cut one half of the apple into quarters and cut the quarters into thin slices (save the other half of the apple for another time). Add the apple to the shredded brussels sprouts. Add the dressing, grated parmesan cheese, pine nuts and toss everything together. Taste, and adjust seasoning.
When serving, grate more parmesan on top as a garnish, and enjoy!
Check out this simple and effective summer salad. I particularly love how few ingredients are involved. Big fan of actually tasting everything in my salads!