Ingredients
- Serves 4-8
- 1 kg Brussels sprout, discoloured leaves discarded and stems left intact
- 2 apples, sliced thinly
- 1 red onion, sliced thinly
- 1 handful fresh parsley, roughly chopped
- 1 cup hazelnuts or walnuts lightly toasted (optional)
- ¼ cup olive oil
- 3 Tbsp apple cider vinegar
- Sea salt flakes
- Freshly ground pepper
RAW APPLE AND BRUSSEL SALAD
Method
- Holding each Brussels sprout by stem end, cut into very thin slices using a mandolin or by slicing as thin as possible with a knife, add to a suitable size bowl
- Slice the onion and the apples to the same thickness as the Brussels sprouts
- With your fingers toss Brussels sprouts, apples and onions to separate layers
- Lightly crush the hazelnuts and add to Brussels sprouts
- In another bowl add the vinegar and oil and mix well to combine
- Season with a little salt and pepper, taste and adjust if necessary
- Drizzle the dressing over the Brussels sprouts and toss to combine
- Allow the dressing to mingle into the salad for a few minutes before serving
Comments
Thanks to MCARTHURS BERRY FARM – Brussels sprouts, and to EARNSCLEUGH ORCHARD CO-OP– apples, for providing the ingredients used in the demonstration at the market.
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