- 20 Jan, 16
- by Anna Brones
- in Gluten Free, Plant-Based, Recipes
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Shaved Brussels Sprouts Salad with Apples, Figs and Walnuts
It’s unfortunate that Brussels sprouts have always gotten a bit of negative press. I blame that on the fact that, so often, people overcook them. And trust me, no one – not even a Brussels sprouts lover – wants slimy, mushy, overcooked Brussels sprouts. That is exactly what makes this salad great: you get your Brussels sprouts raw, no risk of over cooking involved.
Because of its versatility, this salad has become a new staple favorite of mine. Not only is it easy to make, it also allows for a bowl of fresh, light food even in the heart of winter. It’s root vegetable season after all, it’s nice to eat something a little different.
In all honesty, you really don’t even need a recipe for this salad, you just need some ingredient inspiration. Start with some shaved Brussels sprouts and then add whatever you’ve got on hand. My mother makes a rendition with a preserved lemon vinaigrette, which adds an extra kick to things. I’ve done it a few times with pickled beets, which not only gives an extra tangy flavor to the salad, but also brings a beautiful pink color into the bowl. Throw some nuts or seeds on top, along with a drizzle of olive oil or other dressing and you have yourself a meal.
What about “shaving” the Brussel sprouts? Don’t worry – that’s just a fancy word for “thinly slicing.” The easiest way to turn Brussels sprouts into shaved Brussels sprouts is to throw them into the food processor with a grating blade. But in the event that you don’t have one of those, you can use a mandoline slicer, or cut the Brussels sprouts by hand (it just takes a little longer).
Shaved Brussels Sprouts Salad with Apples, Figs and Walnuts
8 ounces/250 grams raw Brussels sprouts (about 3 cups), shaved or thinly sliced
1 medium-sized apple, chopped
6 Black mission figs, chopped
2 shallots, thinly sliced
1 large handful of walnuts
Freshly ground black pepper
Dressing:
Juice of 1 medium-sized orange, freshly squeezed (about 1/4cup, 60 mililiters) – for extra orange flavor, you can also add the zest to the dressing
2 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons soy sauce or tamari
Freshly ground black pepper
Preparation:
In a large salad bowl, combine the Brussels sprouts with the chopped apple, figs and sliced shallots.
In a dry frying pan, over medium heat, toast the walnuts until they take on some color, about three to five minutes. Remove from the stove and let cool a little before chopping into small pieces. Add to the salad.
Make the dressing by combining all ingredients in a jar or glass. Whisk together, then pour over the salad. Top with freshly ground pepper. Mix together and serve.
Enjoy!
