SLAW--BRUSSEL SPROUT, APPLE BALSAMIC

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As seen often in our Dinner Shows in Brussel Sprout Season (Oct-Nov-Dec)

Think of this as a little head of cabbage, making it into a slaw. Simply pierce the head and slide back and forth on mandoline as you might for shredding cabbage — use the fork to protect your fingers!

2 cups shaved Brussel sprouts
1 whole apple, core removed, skin on, sliced julienne
2-3 tablespoons minced green onion
2 tablespoons balsamic vinegar
2-3 tablespoons EVOO
Salt to taste
Aleppo or black pepper to your taste

Prepare sprouts apple and onion. Blend together in a bowl. Dress first with balsamic; tossing to coat well. Add EVOO and do the same. Add hearty pinch salt and light pinch of pepper. (taste and adjust) Serve immediate. Leftovers will keep overnight and be almost as good!




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