Crisp raw brussels sprouts and apple tossed with toasted walnuts, shaved parmesan, and bright lemon vinaigrette.
Shave brussels sprouts and apple just before serving to prevent oxidation and wilting. Toast walnuts in a dry skillet over medium heat for 3–4 minutes, shaking occasionally, until fragrant.
For a make-ahead option, prepare vinaigrette and toast walnuts up to 1 day ahead; shave vegetables and assemble within 30 minutes of serving. A pinch of honey or maple syrup in the vinaigrette balances the tartness if desired.
Ingredients
Scale
Measurement units
- 1 lb brussels sprouts
- 1 medium granny smith apple
- ¾ cup walnuts
- 3 oz parmesan cheese
- 3 tbsp lemon juice
- ¼ cup extra-virgin olive oil
- ½ tsp dijon mustard
- salt
- black pepper
Ingredients
Scale
Measurement units
- 1 lb brussels sprouts
- 1 medium granny smith apple
- ¾ cup walnuts
- 3 oz parmesan cheese
- 3 tbsp lemon juice
- ¼ cup extra-virgin olive oil
- ½ tsp dijon mustard
- salt
- black pepper
Instructions
Toast the walnuts
Heat a small skillet over medium heat.
Add walnuts (¾ cup) and toast, shaking the pan occasionally, until fragrant and lightly browned.
Transfer to a plate to cool, then roughly chop.
Equipment: small skillet
Make the vinaigrette
In a small bowl, whisk together lemon juice (3 tablespoon), dijon mustard (½ teaspoon), salt, and black pepper.
Slowly whisk in extra-virgin olive oil (¼ cup) until emulsified.
Equipment: small bowl or jar, large mixing bowl
Prepare the vegetables and cheese
Using a mandoline slicer or sharp knife, shave the trimmed brussels sprouts into thin slices, discarding the core.
Shave the cored granny smith apple (1 medium) into thin slices.
Using a microplane, shave parmesan cheese (3 ounce) into thin curls.
Equipment: mandoline slicer or sharp knife, microplane or vegetable peeler
Assemble and dress the salad
In a large mixing bowl, combine the shaved brussels sprouts and apple.
Pour the vinaigrette over the vegetables and toss gently to coat evenly.
Add the chopped walnuts and parmesan shavings, then toss lightly to combine.
Taste and adjust salt and pepper as needed, then serve immediately.
Equipment: large mixing bowl, microplane or vegetable peeler, small bowl or jar
Before you cook
Cook notes
- • Shave brussels sprouts and apple just before serving to prevent oxidation and wilting.
- • Toast walnuts in a dry skillet over medium heat for 3–4 minutes, shaking occasionally, until fragrant.
- • For a make-ahead option, prepare vinaigrette and toast walnuts up to 1 day ahead; shave vegetables and assemble within 30 minutes of serving.
- • A pinch of honey or maple syrup in the vinaigrette balances the tartness if desired.
- • If granny smith apples are unavailable, honeycrisp or pink lady apples work well; toss shaved apple with a squeeze of lemon juice immediately to prevent browning.
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