Ingredients:

  • 5 lbs Brussels Sprouts, trimmed, washed, and very finely shaved/shredded
  • 1 large Apple (Pink Lady or Honeycrisp), cored, unpeeled, and finely diced
  • 1/2 cup Pecans or Walnuts, coarsely chopped
  • 1/4 cup Pecorino Romano or Smoked Gouda, finely shaved or grated
  • 1/4 cup Dried Cranberries (optional)
  • 1/2 cup Extra Virgin Olive Oil (EVOO)
  • 3 Tbsp Apple Cider Vinegar (ACV)
  • 2 Tbsp Pure Maple Syrup
  • 1 tsp Dijon Mustard
  • 1/2 tsp Sea Salt
  • 1/4 tsp Freshly Ground Black Pepper

Instructions:

  1. Toast the Nuts: Heat a frying pan over medium-low heat. Add the pecans/walnuts and toast gently, stirring frequently, until fragrant (about 3–5 minutes). Tip them onto a plate immediately to cool completely.
  2. Shave the Sprouts: Using a mandoline or a very sharp chef’s knife, finely shred the Brussels sprouts. Transfer the shaved sprouts to the large mixing bowl. Dice the apple into small, uniform cubes and set aside.
  3. Whisk the Vinaigrette: In a small jar or bowl, combine the Apple Cider Vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk vigorously until the salt dissolves.
  4. Emulsify: While continuously whisking (or shaking the jar), slowly drizzle in the Extra Virgin Olive Oil until the dressing thickens slightly and is fully emulsified. Taste and adjust seasoning.
  5. Dress and Rest: Pour about 2/3 of the vinaigrette over the shaved Brussels sprouts. Gently massage the dressing into the sprouts for 30–60 seconds. Let the sprouts rest at room temperature for 10–15 minutes—this step is vital for softening the raw texture.
  6. Final Assembly: Add the diced apple, toasted nuts, dried cranberries (if using), and most of the shaved cheese to the bowl with the marinated sprouts.
  7. Toss and Serve: Gently toss everything together until evenly combined. If the salad seems dry, add a little more of the reserved vinaigrette. Transfer to a serving platter, garnish with the remaining cheese shavings and a final grind of black pepper, and serve immediately.