Chef Michael Salmon’s Brussel Sprout Salad Recipe

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

Duck Breast Pastrami with a Shaved Brussel Sprout Salad, Whole Grain Mustard and a Rye Cracker

Duck Breast Pastrami with a Shaved Brussel Sprout Salad, Whole Grain Mustard and a Rye Cracker

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

  1.  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

  1. Combine all the ingredients above in a blender and mix until smooth.
  2. The remaining dressing can be kept for up to 2 weeks and is great on salads.
 
 

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