Brussels Sprouts that neglected and shy little bulbs have become trendy – the darling of the vegetable world. Healthy, tasty, versatile, a chameleon, changing depending the pairing – never boring or the same. Steamed, baked, roasted, raw in a salad your choices of preparation are endless. For a deliciously healthy autumn salad I love fresh raw Brussels Sprouts combined with apples, pistachios and shaved parmesan cheese- dressed with a light lemon vinaigrette.
Brussels Sprouts Apple Salad with Pistachios and Shaved Parmesan Cheese
4 cups thinly sliced Brussels Sprouts
2 Granny Smith Apples, chopped
1/2 cup chopped unsalted pistachios
1/4 cup shaved Parmesan Cheese
3 tablespoons fresh lemon juice
1/4 cup white balsamic vinegar
2 teaspoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon fresh grounded black pepper
1/2 cup olive oil
Combine Brussels Sprouts, apples, pistachios and cheese in a bowl. Toss with lemon vinaigrette.(If you prefer you can serve vinaigrette on the side.) I like my salad lightly dressed. Refrigerate remanding vinaigrette for up to two weeks.
Lemon Vinaigrette: Combine all the ingredients in a bowl and whisk to combine.