I know it’s fall and all, but we are having another heat wave here in Southern California. The phrase “Indian Summer” is defined as unseasonably warm weather during the months of October to November. It’s probably too hot to heat up the kitchen, so a Shaved Brussels Sprout Salad with Apples, Dried Cranberries and Pecorino will keep you in a fall mood, while keeping you cool.
Salad seems to be at the forefront of mealtime when it’s warm, and I didn’t want to miss out on any fall-like ingredients, so shaved brussels sprouts are my green of choice. Using a food processor to whiz up these miniature cabbage-esque balls in no time makes life so much easier. Some chopped apples and dried cranberries add sweetness to the salad, along with some grated Pecorino cheese, which adds just a touch of a saltiness.
The dressing is a quick whisk of the usual suspects — vinegar, mustard, oil and a sprinkling of sugar for balance. Make sure you use all the vinaigrette because the brussels sprouts drink it up, like I drink water after a long run. Also, you can prepare this salad a few hours ahead because I think it tastes better after resting for a little while.
Ingredients
12 large brussels sprouts
1 large apple, any variety
1/3 cup dried cranberries
1 cup grated Pecorino cheese
Vinaigrette
1/3 cup apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons granulated sugar
1/2 clove garlic, minced
big pinch of salt & pepper
1/4 cup oil olive
1/3 cup vegetable oil
(Serves 4)
To Prepare:
- Shave brussels sprouts in food processor, or with a good knife, add to a large salad bowl. Dice apple and add to bowl. Add cranberries and Pecorino to bowl. Toss to combine.
- Add vinegar, mustard, sugar, garlic, salt and pepper to a measuring cup, whisk to combine. Add oils while whisking, until emulsified or thickened slightly.
- Pour vinaigrette over salad and toss to coat. Place in the refrigerator until ready to serve. Enjoy!
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