Warm Shaved Brussels Sprouts Salad with Apples and Cranberries

Serves: 4 to 6

Your rating: None (11 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

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!

Ingredients

Preparation

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 Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on November 16, 2013.

Lynne Vea

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.

Find more recipes from Lynne.

More about: apples, Brussels sprouts, cranberries, holidays, salad

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