Apple and Brussels Sprout Salad
INGREDIENTS
Apple Honey Mustard Vinaigrette
1 cup large dice Apple, Seeded and cored - ( 1 medium-large sized apple)
½ cup olive oil
½ cup lrg Dice red onion or 1 small shallot
⅓ cup Apple Cider Vinegar
2 Tbsp Honey
2 Tbsp Mustard-Brown, stone Ground, Dijon- PLEASE NOT YELOW MUSTARD!!!
1 Tbsp Fresh Thyme Leaves
2 cloves Garlic
¼ tsp Black Pepper
Salt to taste
Apple and Brussel Sprout Salad
1 lbs shredded brussels sprouts
½ cup Shredded Parmesan
1 ½ cup - Medium Dice, seeded and cored (about 1¼ medium sized apple)
1 cup Toasted Hazelnuts, lightly salted, roughly chopped -*Almonds are a great substitute!*
1 cup Apple Honey Mustard Vinaigrette
Pinch of fresh thyme
Pinch of Kosher Salt
NEXT LEVEL TIP:
Add Delicious Pancetta, Guanciale or Bacon! You will want to render and crisp 2-4 oz of the pork product of your choosing, remove the pork from the left over fat, and use that as part of the oil in the vinaigrette! Be sure to check your salt levels as these pork products and their rendered fat tend to be on the salty side! Toss in the crispy pork in with your salad when you add all the ingredients together and enjoy!
DIRECTIONS
Apple Honey Mustard Vinaigrette
Place all ingredients except for oil in blender, blend until smooth.
Turn blend to medium speed, and slowly pour olive oil in, to make emulsion.
Taste for seasoning add salt if needed.
Store covered in fridge will hold for about 10 days in the fridge.
Apple and Brussel Sprout Salad
Lightly toss shredded Brussels Sprouts in pinch of salt and let stand for about 5 minutes.
Mix remaining ingredients reserving a few sprinkles of Parmesan, and the Fresh Thyme for a garnish
Warmed Salad Variation- Great for leftovers, that get soggy
INGREDIENTS
Mixed salad
1-2 Tbsp Olive Oil
1-2 Tbsp Dressing
DIRECTIONS
Heat oil in a medium size saute pan, over medium high Heat
Once hot add salad and spread into as much of a single layer as possible.
Turn heat down to medium, and let cook about 2-3 minutes.
Add extra dressing and toss to coat and rehydrate Brussels Sprouts.
Stir occasionally until warmed through.
NEXT LEVEL TIP:
The trick with heating this salad is to do it fast, you only want the apples to be warmed through but to still have that fresh crunch and crisp textures. Total cook time on this is about 4-5 minutes. You don’t need to cook the Brussels through they will already be softened because of the dressing.
Make sure to show off your results from using these recipes on Instagram. Be sure to tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!