Apple Brussels Sprouts Salad Food

APPLE AND BRUSSELS SPROUTS SLAW

Steps:

• In a small skillet set over medium heat, toast the pecans until light golden brown. Watch carefully so they don't burn. Allow the nuts to cool.
• Trim the ends off of the Brussels sprouts and peel away any wilted outer leaves. Using the slicing blade on a food processor, shred the Brussels sprouts. Alternatively, use a mandoline (watch your fingers) or thinly slice with a sharp chef's knife.
• In a large bowl, combine the shredded Brussels sprouts, green onion, apples and rosemary. Add the dressing and toss to coat. Serve.

BRUSSELS SPROUTS, APPLE AND BROWN RICE SALAD

Steps:

• In a large bowl, whisk together the olive oil, vinegar, lemon juice, mustard and ginger. Season with a pinch of salt and a twist of black pepper.
• To shave the Brussels sprouts, use a food processor fitted with the slicing blade, a mandoline or a very sharp knife and a steady hand. Add the shaved Brussels sprouts to the bowl with the vinaigrette.
• To the shaved Brussels sprouts, add the apple, brown rice and parsley and toss together. Taste and add salt and pepper if needed.

A SALAD OF BRUSSELS SPROUTS, CLEMENTINES, AND RUSSET APPLE

Steps:

• Put a large pan of water on to boil. Trim the sprouts, then remove the outer leaves and put them into a bowl of cold water. Slice what is left of the sprouts into quarters and add to the leaves. Rinse thoroughly, then drain. Lightly salt the boiling water, then lower in the sprouts. Leave them to cook for a maximum of two minutes, until their colors are bright.
• Have ready a bowl of water with ice cubes in it. Failing that, a basin of very cold water. Drain the sprouts and put them into the iced water. This will stop them cooking.
• Remove the peel from the clementines. Slice the fruit in half, then into thin slices, and place in the salad bowl. Halve the apple, then cut each half into thin segments, removing any seeds as you go. Toss the apples with the clementines.
• In a dry pan, toast the sesame seeds to a rich golden brown, then tip half of them into a small bowl and the remainder into the clementines and sprouts. Return the pan to the heat, and add the oil and then the almonds. Leave them to cook, moving them around the pan every few minutes, until they are golden and fragrant. Salt lightly, then remove and place on kitchen paper.
• Drain and lightly dry the sprouts and their leaves, then toss them gently with the apples and clementines. Squeeze the clementine and lemon and stir their juice into the reserved sesame seeds. With a fork or a small whisk, beat in the olive oil, white wine vinegar and honey. Season with salt and black pepper, then use to dress the salad.

BRUSSELS SPROUTS & APPLE SALAD

Steps:

• Put the walnuts in a small, dry frying pan over medium-high heat. Cook, stirring often, until fragrant and lightly toasted, 3-5 minutes. Immediately transfer to a plate to cool and set aside.
• In a large bowl, whisk together the yogurt, maple syrup, salt, pepper, and 1 teaspoon of the lemon juice. In a small bowl, toss the apple slices with the remaining 1 teaspoon lemon juice and stir into the yogurt mixture. Set aside.
• In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the brussels sprouts and steam until tender-crisp, about 4 minutes. Let cool slightly.
• Add the brussels sprouts to the bowl with the yogurt mixture and apples and toss gently to coat.
• Divide the salad among individual plates and sprinkle with the lemon zest and toasted walnuts. Serve immediately.