Spice up your salad game with our Shredded Brussels Sprout and Granny Smith Apple Salad with Creamy Dijon Vinaigrette.
- 1.5 lb brussels sprouts
- 2 granny smith apples
- 1/3 cup shelled pistachios
- 1/2 cup dried cranberries
- ¼ lb Asiago cheese, sliced very thinly
Dijon mustard vinaigrette
- 1/4 cup olive oil
- 2T apple cider vinegar
- 1T mayonnaise
- 1T Dijon mustard (smooth or grainy, whatever you prefer)
- 2t maple syrup
- salt and pepper to taste
Using a sharp knife, slice the very bottom of each sprout off. A few of the outer leaves may fall off (or need to be peeled off, if they don’t look great), and this is fine. Discard those.
Slice each sprout in half lengthwise, and lay in on the cutting board flat-side down. Slice the sprout crosswise as thinly as you can. This part is the most labor-intensive part of the recipe but it won’t take as long as you think.
Toss the sliced sprouts into your salad bowl. You can do that as you go.
Core the apples and slice them into thin matchsticks. Toss them into the bowl with the sprouts.
Add the pistachios and cranberries to the bowl.
Break the cheese into small pieces and add to the bowl or, if you prefer, reserve the cheese to serve on top of each plate of dressed salad.
Make the vinaigrette:
- Whisk all of the dressing ingredients together until emulsified.
- Pour over the prepared salad ingredients and toss well.
This salad can be prepared a few hours ahead, because the Brussels sprouts are hardy enough not to wilt.