Brussel Sprout Salad with Apples and Cheddar

It's that time of year when salads turn from citrus focused layer of summer veggies to a hearty fall dish that excludes sweetness as well as a bit of crunch. Brussel sprouts are one of my favorite veggies, and yet because of their lack of popularity during my childhood, I really never had them until I was an adult maybe college aged for thanksgiving. Still, they were whole and not super duper. 

Then they became popular and the good old bacon and brussel sprout thanksgiving side became something on every table. These mini cabbage like veggies are so versatile. Just like cabbage they are sweet when cooked and create a crisp lovely salad as well. Roasted brussel sprouts are a mainstay in my kitchen. There are a few veggies you could guess and get at least one right, besides cauliflower, brussel sprouts are the next most common veg.

This salad came about a few different ways. I had tried a few warm salads last fall with these little guys, but it was never quite what I wanted. I love the flavor that changes when they cook, but wanted something that wasn't so difficult. Plus they usually included cooking the apple which I never liked. 

There is a slight cooking of the sprouts, the slight broil allows you to douse the shallot and apple in the vinaigrette for a few minutes and let the flavors really soak in. This is a great light dinner for one, or side salad for a dinner for two. If you are looking for a heartier meal for one, and you are a vegetarian like myself, try some grilled bread or broiled if you want to cook it at the same time as the sprouts. Just brush with a little olive oil before placing it in the oven. Then you can pile up the salad on top of the good bread. It's really delicious.

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Brussel Sprout Salad with Apples and Cheddar

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INGREDIENTS

6-10 Bussel Sprouts Shaved About 1 cup

1/2 Apple Cut to Small Matchsticks

1/2 Shallot

1 tsp mustard (annie’s horseradish)

1 tbs cider vinnegar

1/2 tsp maple syrup

1 tbs and 1 tbs evoo

salt

Cheddar - Dubliner to taste

INSTRUCTIONS

Start by heating the oven to 425F.

Clean your brussel sprouts and cut the core out by slicing a triangle out of the bottom. Then slice thinly to create flat medallions that can be roasted. Place on a baking sheet lined with parchment and dribble 1tbs olive oil over top. Toss and salt and place in oven for five to eight minutes.

While the sprouts are in the oven, chop your apple into matchsticks and your shallots into very thin rings and place in a bowl. Whisk together mustard, syrup, evoo and cider vinegar with salt and pepper and place apple and shallots into the same bowl. Let them sit while sprouts cook.

When your sprouts are out of the oven place them right in the bowl with the shallots and apple sitting in the vinegar. Toss well, and serve in a different bowl. Make sure you are not letting too much extra dressing end up on plate when serving. You want it to be there for a good soak and toss, but not when eating.

Slice some cheddar, I like dubliner instead of cheddar, but they are very similar. Slice very thin slices or use a mandolin to create these ribbons. Place on top and serve.