Brussels Sprouts Apple Salad Food

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.

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.

BRUSSELS SPROUTS SALAD WITH APPLES AND WALNUTS

Steps:

• Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, 5 to 8 minutes. Transfer nuts to a cutting board and chop.
• Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling) and place in a large bowl with garlic, 2 tablespoons lemon juice, 1/4 cup Parmesan and season with salt and pepper. Massage leaves until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.)
• Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Garnish with shavings of Parmesan.