Shaved Brussels sprout salad with apples and walnuts

Photo: Once Upon a Chef

Dressed and chilled for half an hour so the shaved sprouts soften and drink up the cider-honey dressing, then finished with toasted walnuts and shards of parmesan.

From Jenn Segal at Once Upon a Chef · @onceuponachef

The only salad on the Thanksgiving table that should be made ahead: it's better after the rest in the fridge.

You need

• 1 1/2 lb (680 g) Brussels sprouts, shredded
• 1 large tart-sweet red apple (such as Honeycrisp), cored and chopped
• 3 tbsp minced shallot (1 large)
• 1/4 cup extra-virgin olive oil
• 1/4 cup vegetable oil
• 1/4 cup plus 2 tbsp apple cider vinegar
• 3 tbsp honey
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 3/4 cup walnuts, coarsely chopped
• 3/4 cup thinly shaved and crumbled Parmigiano-Reggiano

How to make it

1. Heat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast 6 to 10 minutes, checking often, until fragrant and a shade darker. Move them to a plate to cool.
2. In a large bowl, toss the shredded sprouts, apple, shallot, both oils, vinegar, honey, salt and pepper until well mixed.
3. Cover and refrigerate at least 30 minutes and up to 4 hours, so the sprouts soften slightly and take on the dressing.
4. Just before serving, toss in the walnuts and Parmigiano. Taste and adjust the salt, pepper or vinegar.
5. Serve cold or cool. Leftovers keep a day or two in the fridge, a little softer.

Written in our own words from Jenn Segal's recipe, with their quantities. The original: Shaved Brussels sprout salad with apples and walnuts, Once Upon a Chef.

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