Course number three on our ten-course New Year’s Eve dinner this year was a Duck Breast Pastrami dish with a shaved Brussel Sprout Salad. Our Hartstone Inn guests raved about the brussel sprout salad and we have received a flurry of requests for the recipe. Here it is – we hope you enjoy it at home!
Brussels Sprout Salad
2 cups finely sliced brussels sprouts (cored)
1/2 cup finely sliced red onions
1 red apple, cored and julienned
1/4 cup green apple-maple dressing (recipe below)
salt and pepper to taste
- Combine the brussels sprouts, sliced red onion and julienned apple in a bowl and toss with the dressing to combine. Season with salt and pepper.
Green Apple-Maple Dressing
2 small granny smith apples
1/2 cup cider vinegar
1/2 cup granulated sugar
1/2 cup canola oil
1/4 cup chopped Vidalia onion
1/2 teaspoon kosher salt
1/2 teaspoon dry mustard
1 1/2 Tablespoons real maple syrup
- Combine all the ingredients above in a blender and mix until smooth.
- The remaining dressing can be kept for up to 2 weeks and is great on salads.