Brussels Sprout Salad with Cider Mustard Dressing
Servings
8
servingsPrep time
25
minutesCooking time
10
minutesTotal time
35
minutesLooking for a festive side dish that’s a little different? This Brussels sprouts salad is here to wow your guests! With finely sliced Brussels sprouts, apples, pomegranate seeds, and a crispy parmesan chip (hello, salty and crunchy!). We’re making a homemade dressing that adds a tangy touch that pairs perfectly.
Ingredients
100 g (1 ¾ cups) Parmigiano Reggiano, grated
500 g Brussels sprouts
1 ¼ cups pomegranate seeds (from 1 pomegranate)
2 apples, diced
½ cup olive oil
¼ cup Maille apple cider vinegar
2 tbsp Maille Dijon Original mustard
1 tbsp maple syrup
1 garlic clove, minced
½ tsp salt
Instructions
- Prepare the Parmesan chip.Preheat the oven to 400°F and position the rack in the middle. Line a large baking sheet with parchment paper.
- Spread the grated Parmesan (1 ¾ cups) into a disc about 10 x 7 inches, pressing it down firmly to compact. Bake for 10-12 minutes, until golden brown. Let it cool completely.
- Using a mandoline, finely shave the Brussels sprouts. Set aside.
- In a Mason jar, combine ½ cup olive oil, ¼ cup apple cider vinegar, 2 tbsp Dijon mustard, 1 tbsp maple syrup, 1 minced garlic, and ½ tsp salt. Seal the jar and shake well to mix.
- In a large bowl, combine the shaved Brussels sprouts, pomegranate seeds (1 ¼ cups), and diced apples. Break the Parmesan chip into small pieces with your fingers and add to the salad. Pour the dressing over, toss well, and adjust seasoning as needed.
Notes
- To prepare the Brussels sprouts, I highly recommend using a mandoline to achieve a uniform and very fine texture. If you don’t have a mandoline, you can use a sharp knife, making sure to slice the Brussels sprouts finely.
Preparing the Brussels Sprouts Salad in advance:
- To prevent the apples from browning, add a little lemon juice after cutting them.
- Store the parmesan chip wrapped in paper towel in the fridge.
- Keep all the ingredients in the fridge and only add the dressing when ready to serve.
How to prepare the Brussels sprouts for the salad:
- Rinse the Brussels sprouts well under cold water to remove any dirt.
- Hold each Brussels sprout by the base in your hand and slice it thinly using a mandoline to achieve uniform slices.
- Once sliced, set aside the tough bases of the Brussels sprouts and either compost or discard them.
