This is a very refreshing light salad and most perfect before any dinner or on it’s own as a meal with added proteins. This salad had some lettuce and brussels and apples and walnuts and parmigiana cheese!!!! A-mazingly delicious and super fresh tasting. A perfect starter for Thanksgiving and for any time of the year.
Easy ingredients that you can prep ahead and stick it in the fridge all dressed and ready to go. My kind of salad and one I will be making all winter long and adding protein to it as a meal.
Dressing was fresh and sweet because of the honey. This would be amazing as a dinner salad with any protein added.
*salad should serve 4-6 as an appetizer size salad.
Enjoy! and follow me on Instagram @cookingwithcandi
Ingredients:
I used about 1 12 ounce package of shredded Brussels Sprouts
app. 9 – 12 oz. of any lettuce you’d like I used a combo of different lettuces
1 large apple such as Honey Crisp
3 Tablespoons minced shallots, app. 1 large shallot
4 Tablespoons extra virgin Olive Oil
4 Tablespoons vegetable oil
6 Tablespoons apple cider vinegar
3 Tablespoons honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup walnuts, toasted and coarsely chopped –to toast the walnuts –pre-heat the oven to 350 degrees and set an oven rack in the middle position. Arrange the walnuts in a single layer on a baking sheet. ( no need to spray or oil the pan) Bake, checking frequently until lightly toasted and fragrant ( lt probably take 6 minutes.)Allow to cool and chop them up.
3/4 cup thinly sliced Parmigiano-Reggiano — I use a peeler to slice cheese while it’s cold it’s easier to slice.
Directions:
I mix up vegetable oil, olive oil, shallots, apple cider vinegar, honey and salt and pepper in a bowl with a small whisk then I place shredded Brussels in a large bowl and add some of the dressing enough to cover the Brussels and allow to sit and soften for at least 30 minutes or up to 4 hours. Cover with plastic wrap and you can place in the refrigerator, you can also leave out at room temperature . After the initial 1/2 hour if you’d like add the lettuces and apple and add more dressing ( as much as you’d like) I let it sit for a little as well with lettuce and apples so everything melds together. If lettuce sits too long it will wilt so up to 1/2 hour all together is fine. Brussels can stand up to the dressing and will need to sit longer to soften.
When ready to serve, toss the walnuts and cheese with the salad. Taste and adjust seasoning if necessary , then serve.
Cooking with Candi 