This is the time of year that I love to cook Brussels Sprouts. Pan roasted to a nice brown sear with garlic and oil is usually my preferred cooking method. Recently though, I noticed a few pieces in the New York Times and Food52 that featured salads with raw Brussels Sprouts. Sounded like a good idea, so I went with it.
I decided to model this recipe on a Waldorf Salad, but with the Brussels sprouts as the greens. Instead of the traditional plain mayonnaise dressing, I went with a lemon-mayo mix similar to the one featured in the Times article.
I also prepared the salad two ways – raw and warmed. Both turned out well, so I’ve include directions for each preparation below.
Brussels Sprouts Salad 1 lb Brussels sprouts 1 Granny Smith apple 1 cup crumbled walnuts
1 cup dried cranberries 1 cup Lemon-Mayo dressing (recipe below)
Clean and trim the Brussels sprouts, removing any dirty layers and the root ends. Shred the Brussels sprouts – you can use a mandoline or just a knife (that’s what worked best for me). Core the apple and dice into 1/2 inch pieces.
In a big bowl, mix together the shredded Brussels sprouts, apple, walnuts and dried cranberries.
Option 1 – Raw: If serving raw, mix in the lemon mayo dressing until the salad is fully coated.
Option 2 – Warmed: Add the salad mixture to a large skillet and bring to medium heat. Stir the mixture until warmed but not to the point that the salad begins to brown, about 5 – 7 minutes. In a large bowl, combine the salad with the dressing and mix until fully coated.
Lemon-Mayo Dressing Makes about 1 cup
3 TBSP mayonnaise 2 TBSP plain yogurt 3 TBSP lemon juice 1TBSP lemon zest 1 tspn dijon mustard 1/4 – 1/2 cup canola oil
In a medium sized bowl, mix together the mayonnaise, yogurt, lemon juice, zest and mustard until fully blended. Slowly pour in the canola oil while constantly whisking.