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Recipe Detail Page
Shaved Brussels Sprouts, Apple & Radish Salad
Holiday 2018
Every buffet needs a refreshing break, and that’s where this crunchy salad comes into play, using mid-winter vegetables at their finest and a simple lemon vinaigrette.
Serves 8
DRESSING
1 tbsp (15 mL) Dijon mustard
Juice of a lemon
2 tsp (10 mL) honey
½ cup (125 mL) olive oil
Salt and pepper to taste
SALAD
1 lb (455 g) Brussels sprouts, roots trimmed
2 green apples, cored and quartered
5 radishes, trimmed
About 10 large white mushrooms
½ cup (125 mL) fresh parsley, chopped
½ cup (125 mL) freshly shaved Parmesan (using a vegetable peeler)
1. Make the dressing by combining the mustard, lemon juice and honey, then slowly drizzling in the oil, and whisking until thick and smooth. Season with salt and pepper. Set aside.
2. Using a mandoline or a very sharp knife and steady hand, slice Brussels sprouts, apple, radishes and mushrooms as thinly as possible. A slicing attachment on a food processor would also work. Add the slices to a bowl, along with parsley, and toss with dressing. Taste for seasoning and add more salt and pepper if need be. Top with freshly shaved Parmesan just before serving.
Serves 8
