No-Wilt Brussels Sprout Salad
With all the rich foods on the Thanksgiving table, a green salad is always a welcome addition. Unfortunately, if it’s made with lettuce or other tender greens, it will probably wilt within minutes of being dressed. Luckily, this sturdy salad, made with thinly shaved raw brussels sprouts, will stay fresh and bright no matter how long you linger at the table. Using a mandoline is the easiest way to shave the brussels sprouts and red onion, but you can use a sharp chef’s knife if you prefer.
- 1 lb. (500 g) brussels sprouts, trimmed and thinly shaved
- 1/2 red onion, very thinly sliced
- Kosher salt and freshly ground pepper
- 1/4 cup (2 fl. oz./60 ml) white balsamic vinegar
- 1 Tbs. Dijon mustard
- 2 tsp. maple syrup
- 1 garlic clove, finely minced
- 3/4 cup (6 fl. oz./180 ml) extra-virgin olive oil
- 1 apple, preferably Pink Lady or Gala
- 1 cup (4 oz./125 g) walnuts, toasted and coarsely chopped
- 4 oz. (125 g) Gorgonzola cheese, crumbled
In a large bowl, toss together the brussels sprouts and onion. Season with salt and pepper.
To make the dressing, in a medium bowl, whisk together the vinegar, mustard, maple syrup and garlic. Slowly drizzle in the olive oil, whisking constantly until emulsified. Season to taste with salt and pepper. Pour the dressing over the salad and toss to coat. Set aside at room temperature for up to 3 hours.
When ready to serve, core and thinly slice the apple. Arrange the apple slices on top of the salad. Sprinkle with the walnuts and cheese and serve. Serves 6 to 8.
Williams Sonoma Test Kitchen