You see this? This is me trying to figure out how to take photos of food in autumn light.
The moodiness of the photo in no way reflects my feelings about this salad. You guys! Brussels sprouts! Are back! What? Why is no one else as excited as I am about raw sprouts?
I guess I’m biased. The first time I tried Brussels sprouts was in the Momofuku recipe, and that’s an auspicious beginning if I’ve ever heard of one. I had never been tortured with boiled or steamed sprouts in my youth, when they’re so clearly meant to be fried or roasted.
Or, in this case, shredded. Being of the cabbage family, Brussels sprouts make a fresh and delicate slaw-like salad, especially when paired with crisp apples and a mustardy vinaigrette. This is a good September salad: all of the produce in it is just starting to come into season, but it’s so fresh and crunchy and cold that it’ll help cool you down if you’re still suffering in an Indian summer.
Apple Brussels Sprout Salad
Makes 1 big serving.
For the dressing:
1 teaspoon Dijon mustard
1 1/2 tablespoons apple cider vinegar
3 tablespoons olive oil
salt and pepper to taste
For the salad
6-8 walnut halves
12 Brussels sprouts
1/4 cup dried cranberries
1/4 cup shredded or crumbled parmesan or bleu cheese (optional)
Place all the ingredients for the dressing into a jar and shake vigorously until emulsified.
Toast the walnuts in a small skillet over medium heat until they smell nutty, 4-5 minutes. Remove from the heat and chop coarsely.
Slice the Brussels sprouts thinly, creating ribbons. Julienne the apple. Scatter it atop the sprouts. Add the walnuts, cranberries, and cheese (if using). Drizzle with dressing. Serve immediately.
The salad should be chilly when you serve it, and it only takes a minute to put together, so make sure you start with cold ingredients.
I totally forgot to add the cheese when I made this, and it was still delicious, but I do like a little salty element in my salads. Your choice. Without the cheese, the salad will be vegan.