Brussels Sprout Salad with Cider Mustard Dressing
Servings: 8
Prep Time: 25 minutes
Cook Time: 10 minutes
Laura Beaulé
Ingredients
- 100 g (1 ¾ cups) Parmigiano Reggiano, grated
- 500 g Brussels sprouts
- 1 ¼ cups pomegranate seeds (from 1 pomegranate)
- 2 apples, diced
- ½ cup olive oil
- ¼ cup Maille apple cider vinegar
- 2 tbsp Maille Dijon Original mustard
- 1 tbsp maple syrup
- 1 garlic clove, minced
- ½ tsp salt
Preparation
- Prepare the Parmesan chip
- Preheat the oven to 400°F and position the rack in the middle. Line a large baking sheet with parchment paper.
- Spread the grated Parmesan (1 ¾ cups) into a disc approximately 10 x 7 inches, pressing it down firmly to compact.
- Bake for 10-12 minutes, until golden brown. Let it cool completely.
- Shave the Brussels sprouts
- Using a mandoline, finely shave the Brussels sprouts. Set aside.
- Prepare the dressing
- In a Mason jar, combine ½ cup olive oil, ¼ cup apple cider vinegar, 2 tbsp Dijon mustard, 1 tbsp maple syrup, 1 minced garlic clove, and ½ tsp salt. Seal the jar and shake well to mix.
- Assemble the salad
- In a large bowl, combine the shaved Brussels sprouts, pomegranate seeds (1 ¼ cups), and diced apples.
- Break the Parmesan chip into small pieces with your fingers and add them to the bowl.
- Pour the dressing over the salad, toss well, and adjust seasoning as needed.
- Prepare the Parmesan chip
Notes
Make Ahead Tips:
- To prevent the apples from browning, toss them with a bit of lemon juice after cutting.
- Store the Parmesan chip wrapped in a paper towel in the fridge.
- Keep all ingredients refrigerated and add the dressing just before serving.
