Description
Six side portions of shaved raw Brussels sprouts with apples and cranberries.
Ingredients
Scale
- 1 pound Brussels sprouts, trimmed and thinly shaved
- 1 large apple Crisp apple, cut into matchsticks
- 1/3 cup Dried cranberries
- 1/3 cup Shelled sunflower seeds
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Pure maple syrup
- 1/2 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
Instructions
- Trim 1 lb Brussels sprouts and shave thinly with a sharp knife or a guarded mandoline. Toast 1/3 cup shelled sunflower seeds in a dry skillet about five minutes until fragrant, then cool.
- Whisk 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp Dijon, 1 tsp maple syrup, 1/2 tsp salt and 1/4 tsp pepper. Toss the shaved sprouts in the dressing and let stand about ten minutes to soften slightly.
- Cut one large crisp apple into matchsticks. Add it with 1/3 cup dried cranberries and the cooled sunflower seeds just before serving; toss to distribute.
- Divide into six side portions and record shaved-sprout volume, ten-minute texture and apple color in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: five-minute seed toasting and ten-minute dressed-sprout rest.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 5 minutes
- Category: Sides
Nutrition
- Serving Size: One sixth of the tossed salad, pending measured bowl yield