By Chef Sara
Raw Brussels sprouts make a delightful, unexpected salad when thinly sliced and tossed with a sweet and tangy vinaigrette. Pistachios add crunch and dried cherries add the perfect amount of sweetness. For an especially beautiful salad, swap out the cherries for fresh pomegranate seeds when pomegranates are in season in the late fall and winter months.
Shredded Brussels Sprouts Salad with Dried Cherries and Pistachios
1/2 cup extra virgin olive oil
1/4 cup apple cider
¼ cup apple cider vinegar
1 small shallot, minced (approximately 2 tablespoons)
1 tablespoon whole grain Dijon mustard
1 tablespoon maple syrup
1 teaspoon salt
Freshly ground black pepper, to taste
1 pound Brussels sprouts
½ cup dried cherries, coarsely chopped
½ cup pistachios, coarsely chopped
First, make the vinaigrette: place all of the vinaigrette ingredients in a medium bowl and whisk until emulsified. Alternatively, place all the ingredients in a mason jar, close tightly, and shake vigorously until emulsified. Set aside until needed. The vinaigrette can be made well in advance and will keep, refrigerated, for up to a week.
Next, prepare the Brussels sprouts. Trim the stem end of each sprout, peel off any wilted outer leaves, and thinly slice either with a knife or the slicing attachment on your food processor.