Not sure if there will be healthy options at your next holiday get together?
If you've been asked to bring a dish with you, make sure it's this salad. Pair it with a bit of whatever protein is on offer and you can stay on track. Of course, it is the holidays so don't forget to indulge in a few treats along the way.
If you have not been asked to bring a dish with you, be sure to check out Bon Appetit's holiday etiquette guide before appearing with something. They hit the nail on the head with what is actually helpful to your host and what can end up complicating his or her day.
You have two options for the Brussels. Either pull the leaves apart and serve them like a leafy green salad or, my favorite, cut the sprouts in half and then thinly chiffonade them. You can also make quick work of this process by using the thin slicing blade on your food processor. Either way, make sure you let the leaves marinate in the lemony dressing a bit before you serve the salad.
Brussels Sprout Salad
Serves 4
1 pound Brussels sprouts (about 24), cleaned, tough outer leaves removed
1 sweet red apple (like pink lady or honeycrisp) or 10 crab apples (pictured)
1/2 cup walnut pieces
Freshly cracked black pepper to taste
Dressing
Makes 1 cup (use at least 1/2 cup for the salad)
1 small shallot, diced (about 1 1/2 tbsp)
1/4 cup lemon juice (from 2 lemons)
1/2 tsp kosher salt
1/2 cup best quality olive oil
Make the dressing
Combine the shallots, lemon juice and salt in a small jar with a lid. Let sit for a few minutes to allow the lemon juice to mellow out the shallots. Add the olive oil, secure the lid and shake vigorously until combined. You want the lemon and salt flavors to be pretty aggressive for this salad, so add more of either if the dressing doesn't taste strong enough to you. Set aside while you make the salad.
Make the salad
Take the cleaned Brussels sprouts and either pull the leaves apart or chiffonade them as outlined above. Toss the Brussels with about 1/2 cup of the dressing and leave to marinate while you prepare the rest of the salad.
Cut the apple(s) into matchsticks and immediately toss into the dressed salad. The lemon in the dressing will keep the apple slices from oxidizing and turning brown.
Lightly toast the walnut pieces in a dry pan over low heat. They should not turn brown - just warm them to release their oils. Toss the walnuts into the salad and stir in some freshly cracked black pepper. Taste and adjust seasoning as necessary.
