SALADS

Fennel, Apple and Brussels Sprout Slaw

Fennel, Apple and Brussels Sprout Slaw
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Fennel, Apple and Brussels Sprout Slaw

Recipe by thesal28_wpCourse: SALADSDifficulty: Easy
Servings

4-6

servings

I will always have a soft spot for this Fennel Apple and Brussels Sprout Slaw because it ushered in my SMASHED BRUSSELS SPROUT SALAD ERA! An artistic movement, if you will. I see your furrowed brow…Why would one smash a poor defenseless vegetable? Aside from releasing pent up rage, it collapses the Brussels sprout into a pile of its sweetest bits, the LEAVES!

We’ve all been there…three bites into a shaved Brussels sprouts salad when you get a tough bite that you must strain to swallow because even the thinnest shavings sometimes contain cumbersome pieces of its core. Smashing Brussels sprouts eliminates that nuisance.

Here’s my technique:
1. Make a v-shaped cut into each of the Brussels sprouts to remove each core.
2. With the cut side down on the cutting board, use a sturdy small fry pan to smash each Brussels sprout one at a time.
3. Break each Brussels sprouts apart into its individual leaves.
4. Wash, dry, then roughly chop the leaves.

Now that you’ve got we’ve lovely pile of soft Brussels sprout leaves, the possibilities are endless. Here I pair them with fennel and apple, whose collective sweetness provides the perfect contrast to Brussels sprouts assertiveness. Ready to join the SMASHED BRUSSELS SPROUTS REVOLUTION?

Ingredients

  • 12 large Brussels sprouts, smashed and broken into individual leaves 

  • 2 lemons

  • 2 apples, (I like a crisp, tart variety like Gala or Pink Lady)

  • 2 large fennel bulbs 

  • 1/2 cup pomegranate arils 

  • Kosher salt

  • Black pepper

  • 1/3 cup roasted, salted sunflower seeds

  • Maple Mustard Vinaigrette

  • 2 tsp Dijon mustard

  • 1 1/2 tbsp maple syrup

  • 1-2 garlic cloves

  • 6 tbsp apple cider vinegar

  • 6 tbsp grapeseed oil

  • 2 tbsp extra virgin olive oil

  • black pepper 

  • Kosher Salt

Directions

  • Prepare the Dressing: Add Dijon mustard, maple syrup, garlic and vinegar to a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender), blend until combined. While blending, slowly drizzle in the grapeseed oil first, then the olive oil, to emulsify into the dressing. Season the dressing to taste with Kosher salt and black pepper.
  • Smash the Brussels Sprouts:
    Make a v-shaped cut into each of the Brussels sprouts to remove each core. With the cut side down on the cutting board, use a sturdy small fry pan to smash each Brussels sprout one at a time. Break the Brussels sprouts apart into their individual leaves, wash and dry, then roughly chop the leaves. Add to a large bowl.
  • Juice both lemons into appx. one quart of water in a medium bowl. Julienne the apples and add to the bowl. Cut the base and the fronds from the fennel bulbs. Slice the fennel bulbs vertically in half and remove the fennel cores. Using your mandoline slicer (and a cut glove, preferably) thinly slice the fennel lengthwise on the thinnest setting to give you long, straigh pieces. Add the shaved fennel to the bowl with the Brussels sprouts. Drain the apples and add to the bowl. Add the pomegranate arils, your desired amount of dressing, and season to taste with Kosher salt and pepper. Garnish with the sunflower seeds.