Mary, a good friend and fellow volunteer at Community Meals gave me this recipe. She has brought it to potlucks and it is always a hit. I made it for dinner last night, served it with poached salmon and fingerling potatoes, a simple but tasty supper. I did find the chopping to be a little slow, but since everything else was fast, that was okay. You could chop everything except the apples and toss with the vinaigrette a few hours ahead. Add apples half an hour or so before serving.
Mary is in our group going to a spa in Mexico this month. With all the snow and cold weather, I'm looking so forward to this trip. We'll be in the mountains, 6500 feet, southwest of Mexico City. The weather is usually in the high 70s and dry this time of the year. A lot of fruit, vegetables and flowers are grown in this area, a nice place to eat and enjoy the wonderful vegetation.
Brussels Sprouts Salad with Vinaigrette
Prepare a vinaigrette the following ingredients:
1/4 cups olive oil
3 tablespoon cider vinegar
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon freshly ground pepper
1/2 teaspoon sea salt
(if the flavor is a little sharp for you, add 1/2 teaspoon sugar)
Mix with a whisk and set aside.
8 large Brussels sprouts, ( 2 cups) remove the cores by cutting in quarters and julienne
1/2 cup of julienned red peppers, 1 inch long
1/2 cup thinly sliced red onion strips, 1 inch long
1/2 cup julienned apple strips, 1 inch long
1 teaspoon caraway seeds
Mix together with vinaigrette. Transfer to serving bowl or platter. Garnish with apple wedges.