I've made it abundantly clear that I loathe winter and love summer for a multitude of reasons, one being my preference for summer produce over winter. However, this year I'm trying not to be such a whiner, and I'm embracing the produce of the season. This year that has meant that I'm all about brussels sprouts. We enjoy them roasted at least once a week, as a side to our main dish. I roast them and top with a runny egg for breakfast. I throw them on the best chopped salad in the world. I shred them, along with potatoes, and make hash for brunch (again, topped with a runny egg. And steak). And now, I shred them and eat them raw as a salad.
Normally when they are eaten raw, brussels sprouts can be bitter, bracing, and hard to chew. But after a quick marinade in a lemony dressing, they are softened, well-seasoned, and super addictive. I used this technique for the base of the salad, then added some shredded apples, dried cranberries, and aged Gouda to the mix. I think that pecans, hazelnuts, or walnuts would be a great addition as well.
I eat salad a lot as a side, especially when we have a heavier dinner, such as pasta. So the brussels sprouts salad was a nice change of pace to the normal spinach or romaine salad. And as a bonus, it is super hearty, thus it keeps really well in the refrigerator. I ate the leftovers for lunch for a few days afterward, and it was just as good as the first day!
I loved the flavor profile here, but this salad is open to innumerable combinations - try it with some cherry tomatoes, bacon, and goat cheese; or simply shaved onions and parmesan cheese; maybe try shredded carrots and feta… the options are endless!
Brussels Sprouts Salad with Apples, Cranberries, and Aged Gouda
adapted from Cook's Country
- 2 lbs brussels sprouts
- 3 Tbs lemon juice
- 2 Tbs Dijon mustard
- 1 small shallot, minced
- 1 garlic clove, minced
- kosher salt and freshly ground black pepper
- 6 Tbs extra-virgin olive oil
- 1 cup shredded aged gouda, or extra sharp cheddar
- 1 Granny Smith apple, peeled, cored, and shredded
- 1/4 cup dried cranberries, chopped
Trim off the stem of each brussels sprout, then shred. Either use a food processor with the slicing attachment, or slice very thinly with a knife.
In a large bowl, whisk together the lemon juice, Dijon mustard, shallot, garlic, and 1/2 teaspoon of salt. Slowly whisk in the oil until it's incorporated. Add the shredded brussels sprouts and toss to coat well. Let sit at room temperature for at least 30 minutes, or up to 2 hours.
Fold in the shredded apples, gouda, and dried cranberries. Taste and season with additional salt and pepper as needed. Serve.