Shaved Brussels Sprout & Apple Salad with Maple Mustard Miso Dressing
Cooking With Zahra recipe - Mediterranean
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g brussels sprouts (washed and trimmed)
- 2 green apples (julienned)
- 1 large shallot (thinly sliced)
- ⅓ cup hazelnuts (toasted and roughly chopped)
- ¼ cup parmesan cheese (grated)
- ¼ cup dates (pitted and chopped)
- handful fresh corriander
- 3 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 tbsp white miso paste
- ¼ cup olive oil
- salt
- pepper
Instructions
- 1
Prepare the Brussels Sprouts: Thinly slice the Brussels sprouts using a food processor with a slicing blade, a mandolin, or by hand with a sharp knife to get a "shaved" effect.
- 2
Toast the Hazelnuts: In a dry skillet over medium heat, toast the hazelnuts until golden and fragrant, about 3-5 minutes. Allow them to cool and then chop roughly.
- 3
Make the Dressing: In a bowl, whisk together the rice vinegar, maple syrup, Dijon mustard, and miso paste. Gradually whisk in the olive oil until the dressing comes together and is emulsified. Season with salt and pepper.
- 4
Assemble the Salad: In a large bowl, combine the shaved Brussels sprouts, julienned apples, sliced shallots, toasted hazelnuts, chopped dates, Parmesan cheese, and coriander. Pour the dressing over the salad ingredients and toss well to combine.
- 5
Serve: This salad benefits from a brief resting period to let the flavors meld, so consider letting it sit for 10-15 minutes before serving. Alternatively, you can refrigerate it for a couple of hours and serve it chilled.