Warm Shaved Brussels Sprouts Salad with Apples and Cranberries
Serves: 4 to 6
The flavor of uncooked Brussels sprouts is sweet and fresh, which is why I love this recipe. The maple syrup and wine vinegar dressing — bursting with diced apples, walnuts and bacon (if you like) — is prepared sizzling hot and poured over thinly shaved, raw sprouts to soften and season them. The results are a simple, vivid and delicious dish, perfect for your holidays or pretty much any day!
- 1 tablespoon mustard seeds Add to list
- 1/4 cup red wine vinegar Add to list
- 14 to 18 medium-sized Brussels sprouts Add to list
- 3 strips bacon, diced (optional) Add to list
- 2 tablespoons extra virgin olive oil Add to list
- 1/4 cup thinly sliced leeks or minced shallot Add to list
- 1 crisp apple such as Cameo, Honeycrisp, Pink Lady or Gala, diced Add to list
- 1/4 cup chopped walnuts, hazelnuts or pecans Add to list
- 1/4 cup dried cranberries Add to list
- 1/4 cup maple syrup Add to list
- 1/2 teaspoon celery seeds Add to list
- 1/4 teaspoon ground cloves Add to list
- Salt and freshly ground pepper, to taste Add to list
Place the mustard seeds in a small bowl and cover with the vinegar. Let soak for at least 4 hours or up to overnight. Strain the soaked seeds and set aside; reserve the vinegar.
Trim the stem ends of the sprouts and remove any tough outer leaves. Run the sprouts through the 4-millimeter blade of your food processor; or simply cut them thinly, crosswise, with a knife. Place the shaved sprouts in a bowl.
Cook the bacon until crisp and drain on paper towels.
In a medium sauté pan, heat the oil over medium heat and add the leeks and apples. Cook for 2 to 3 minutes, until the leeks start to become translucent. Add the walnuts, cranberries, mustard seeds, reserved vinegar, maple syrup, celery seeds and cloves. Season with salt and pepper. Stir until the dressing is nice and hot, about 1 minute.
Immediately pour the hot dressing over the shaved Brussels sprouts and toss in the cooked bacon if you are using it.
Taste and adjust the seasoning with additional salt and pepper, and maybe a splash of vinegar or oil, if desired. The salad is perfect now but will be optimal for eating after resting for a few minutes to soften the sprouts and blend the flavors.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on November 16, 2013.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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