Brussels Sprout Slaw with Ginger Gold Apple

Name: Brussels Sprout Slaw with Ginger Gold Apple
Total time: 30 min
Ingredients: 0.5 cup walnuts (coarsely chopped); 0.5 teaspoon lemon zest (plus 2 tablespoons fresh lemon juice finely grated); 1 tablespoon shallot (minced); 2 teaspoon Dijon mustard; 1 teaspoon sugar; 0.33 cup extra-virgin olive oil; Kosher salt; Pepper; 1 pound brussels sprouts; 1 Ginger Gold or other firm, crisp apple (julienned); 0.25 cup Parmigiano-Reggiano cheese (shaved); 2 tablespoons chives (snipped)

5.0

(3)

3 Reviews

At Graft Wine + Cider Bar in the Finger Lakes, chef Christina McKeough uses local apples in everything from salads to pie to the tangy mostarda slathered on smoked-Gouda grilled cheese sandwiches. She loves to use a tart-sweet Ginger Gold in this slaw for its crisp texture. Slideshow: More Slaw Recipes

By Christina McKeough

Updated on November 1, 2016

Brussels Sprout Slaw with Ginger Gold Apple — At Graft Wine + Cider Bar in the Finger Lakes, chef Christina McKeough uses local apples in everything from salads to pie to the tangy mostarda slathered on her smoked-Gouda grilled cheese sandwiches. She loves to use a tart-sweet Ginger Gold in this Brussels sprout slaw for its crisp texture. We love it, too. . Photo: Con Poulos

Total Time:

30 mins

Yield:

4

Ingredients

½ cup walnuts (coarsely chopped)
½ teaspoon lemon zest (plus 2 tablespoons fresh lemon juice finely grated)
1 tablespoon shallot (minced)
2 teaspoon Dijon mustard
1 teaspoon sugar
⅓ cup extra-virgin olive oil
Kosher salt
Pepper
1 pound brussels sprouts
1 Ginger Gold or other firm, crisp apple (julienned)
¼ cup Parmigiano-Reggiano cheese (shaved)
2 tablespoons chives (snipped)

Directions

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast until fragrant and browned, 8 to 10 minutes. Let cool completely.
In a medium bowl, mix the lemon zest and juice with the shallot, mustard and sugar. While whisking constantly, drizzle in the olive oil and whisk until emulsified. Season the dressing with salt and pepper.
In a food processor fitted with the slicing blade, shred the brussels sprouts; transfer to a large bowl. Add the dressing, apple, cheese and chives, season with salt and pepper and toss to coat. Garnish with the toasted walnuts and serve.