This is a variation from a Community Pick Recipe. I never get tired of it and it's a Fall favorite with friends and family! I dice the apples instead of grating them and I also like to keep it vegetarian and use shaved ricotta salata on top instead of the bacon. —urbancooknyc
For the salad
large Fuji apple
fresh squeezed lemon juice
1 1/2 pounds
small red onion
pecans, toasted (or hazelnuts)
ricotta salata, shaved
For the vinaigrette
apple cider vinegar
extra virgin olive oil
Salt and fresh pepper
In This Recipe
For the vinaigrette, place the vinegar, apple cider, olive oil, honey, mustard and a pinch of salt and pepper into a jar. Close lid tightly and shake to emulsify. Set aside.
Toast the pecans (or hazelnuts) in a pre-heated oven to 375°. Spread the pecans on a baking sheet, stirring occasionally, until golden-brown, about 7-10 minutes.
Slice the onion very thin with a mandoline and soak in a bowl of cold water. The soaking makes the raw onions milder, although it's not a necessary step.
Trim Brussels sprouts. Snap off the dry and/or spotted outer leaves and cut off the hard stem. Slice Brussels sprouts using a food processor fitted with the slicing disk or a mandoline. Fluff and separate the slices with your fingers. Set aside.
Core the apples and dice them. Keep them in a bowl of water and lemon juice if not mixing the salad right away, so they don't tun brown. When ready, toss them with Brussels sprouts, onions and dried cranberries (reserve some as garnish).
Toss salad with half the vinaigrette. Mix well. Taste for salt and pepper, add more vinaigrette if desired. Top with left over cranberries, toasted pecans and shaved ricotta salata.
1/4 cup olive oil, 1/4 cup hazelnut oil, 1/4 cup sherry vinegar, 3 Tbsp light maple syrup, 1 tbsp Dijon mustard, 1 tsp salt. Shake all ingredients in a jar.