Apple Salad With Walnuts and Brussels Sprouts
Updated May 23, 2024
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon minced shallot
- ¼cup apple cider vinegar
- 1teaspoon toasted chile flakes, pulverized in a mortar
- 2tablespoons whole grain mustard
- 1tablespoon honey
- ¼cup walnut oil
- 1tablespoon extra-virgin olive oil
- 3Honeycrisp or other crisp tart apples, peeled, cored and in ½-inch dice
- ½medium-size kohlrabi bulb, peeled, in ¼-inch dice
- 12brussels sprouts, bases trimmed, sliced thin vertically
- ⅓cup shaved Parmigiano-Reggiano
- ½cup toasted walnuts
- 1tablespoon lemon juice
- Salt and ground black pepper
- 6ounces fresh ricotta
- 6slices serrano ham (about 3 ounces), optional
For the Dressing
For the Salad
Nutritional analysis per serving (6 servings)
359 calories; 25 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 11 grams polyunsaturated fat; 24 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 13 grams protein; 583 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the dressing: Combine shallot and vinegar in a small bowl, add chile flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.
- Step 2
Make the salad: In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.
- Step 3
Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonfuls of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.
Private Notes
Comments
Made this last night, modified quite a bit to work with the ingredients I had on hand: Dijon mustard instead of whole grain, pecorino instead of parmesan, goat cheese instead of ricotta, and I didn't have walnut oil so used all olive oil. Did not use the ham. Also eye-balled everything as I was making only for two people. Absolutely delicious. even to my non-vegetable-loving dinner partner. Looking forward to making and eating it again - it is very forgiving, will play with it some more.
I think most any mild, crunchy root vegetable that can be eaten raw would work, i.e. jicama, mild radishes, turnips. I wouldn't use the romaine if you aren't going to eat it right away - could get too watery. I used all olive oil and loved it.
Salad is delicious without the ricotta, if you want to cut a few calories. Parmesan is important to add the salty umami flavor so don't skip it.
Made this nearly according to the recipe--no ricotta, so I whipped feta with cream and olive oil and spread it on the bottom of the platter before service. So good! I was worried about the full amount of pepper in the dressing but I went for it and it was great--the apples, kohlrabi, and sprouts can take it. Felt very elegant served alongside rockfish and stewed lentils.
Divisive. I like it a lot. My husband does not. My grown son asked to take home the leftovers.
Used rainbow radish instead of kohlrabi and piment d’espelette for pepper flakes. Good without the serrano, delicious with. Outstanding.
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