Brussels Sprouts, Apple & Mac Nut Salad

1 lb. brussel sprouts (washed)
1 granny smith apple (medium or large)
1 lemon (zest & juice)
2 green onions (sliced thin)
½ cup Italian flat leaf parsley leaves
¼ cup macadamia nuts (toasted & chopped)
½ tsp. fresh thyme (minced)
½ tsp. fresh rosemary (minced)
1 small shallot (finely minced)
1 tbsp. apple cider vinegar
3 tbsp. extra virgin olive oil
1 tbsp. honey
salt
pepper

Using a mandolin, shave the raw brussels sprouts paper thin, or slice thinly with a sharp knife.

Peel the apple and cut into 1/16″ batons (also called matchsticks or julienne strips) or shred using a box grater to make about 2 cups.

Place the apple into a large bowl. Add the zest and 1 teaspoon juice from the lemon to prevent the apple from turning brown. Add the shaved Brussels sprouts, green onion, parsley and macadamia nuts to the salad.

To make the dressing, in a separate small bowl, whisk together the thyme, rosemary, shallot, apple cider vinegar, olive oil, honey and a heavy pinch of salt and pepper.

Pour all of the vinaigrette over brussels sprouts salad and toss well to coat, season to taste. Serve immediately.

Recipe By:

Chef Lee Anne Wong

Serving Size:

8 Servings