Ingredients:

  • 500g fresh Brussels sprouts, trimmed and outer leaves removed
  • 1 small crisp apple (e.g., Honeycrisp, Fuji), cored and thinly sliced
  • 4 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup dried cranberries
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Prepare Brussels Sprouts and Apple: Trim and remove outer leaves from Brussels sprouts. Using a mandoline or sharp knife, finely shave the sprouts into wafer-thin pieces. Core and thinly slice the crisp apple.
  2. Make the Lemon-Dijon Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until emulsified.
  3. Dress the Salad: In a large mixing bowl, combine the shaved Brussels sprouts and sliced apple. Pour the prepared vinaigrette over the vegetables. Gently massage the dressing into the sprouts with your hands for 1-2 minutes; this helps tenderize them slightly while ensuring they remain crisp.
  4. Add Final Touches: Add the grated Parmesan cheese and dried cranberries to the bowl. Toss gently to combine all ingredients evenly.
  5. Serve: Serve the salad immediately for optimal crispness.