This is my Southern California spin on Brussel Sprouts.
We spent this past weekend in Big Bear at our friend’s family cabin soaking in the hot tub, drinking Miles’ homebrew (what else is new), and loving the crisp weather.
The chilly nights, pine trees, and flannel sheets reminded my that cold weather holidays are just around the corner.
However, the weather here in Southern California suggests otherwise.
While I have been creating some more Autumnal dishes ( Cauliflower Soup with Garlic & Cheddar and Butternut Squash Soup with Coconut Milk), sometimes I just have to come up with a recipe that is a little bit SoCal and a little bit NewEng (that’s short for New England).
This salad is something you could find at health food restaurant here, but also on my parent’s Thanksgiving table in Connecticut.
Brussel Sprout Salad with Apples, Golden Raisins, Walnuts & Parmesan
For Dressing: (yields one cup, which is a little more than you’ll need unless you make a bigger batch. It’s always good to have a little more than a little less)
- 1/2 cup rice wine vinegar
- 1 Tbsp honey
- 1 garlic clove, peeled
- juice of one fresh lemon
- 1 tsp dijon mustard (not the grainy kind)
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- 1/3 cup EVOO
Combine all ingredients except for EVOO in food processor until smooth. Slowly add EVOO so that the dressing emulsifies. Store in fridge until ready to use.
- 8 or so cups shredded brussel sprouts (I use my food processor)
- 1 large tart apple
- 1/2 cup toasted, chopped walnuts
- 1/2 cup golden raisins
- 1/3 cup shaved Parmesan (I use a veggie peeler on a large block of cheese)
Combine all salad ingredients and gradually top with dressing and tossing salad, tasting as you go so that not to overdress (I think I used about 3/4 cup dressing). Enjoy!