
About
Honeycrisp Brussels Salad couldn't be more different from your typical cold salad... and thank goodness for that! The Brussel sprouts are seared to golden-brown crispiness and served with a doubly tangy citrus vinaigrette! Then for a cool refreshment, there are apples and lettuce, some almonds to add a crunch, and Asiago cheese for smoky goodness! Let's see a Caesar salad try and do what Honeycrisp Brussels Salad can do effortlessly!
Ingredients
- For the vinaigrette:
- 1/3 cup fresh orange juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- 1/2 cup olive oil
- kosher salt, to taste
- freshly ground black pepper, to taste
- For the salad:
- 1/2 cup canola oil
- 1 pound small Brussels sprouts, trimmed and halved (quartered if large)
- kosher salt, to taste
- 1 (10-ounce) container mixed baby lettuces
- 1 Honeycrisp apple, quartered and thinly sliced
- 1/3 cup almonds, sliced or slivered, toasted
- 3 ounces Asiago cheese, shaved
- 1 tablespoon fresh chives, chopped
Directions
Step 1 -In a blender, add the orange juice, the vinegar, the lemon juice, the maple syrup, and the mustard and blend until well-combined, about 10-15 seconds.
Step 2 -With the blender running, gradually stream in the olive oil until emulsified, about 45-60 seconds.
Step 3 -Season the vinaigrette with the salt and the pepper.
Step 4 -Line a plate with paper towels.
Step 5 -In a large cast-iron skillet over medium-high heat, add the canola oil until it is very hot but not smoking.
Step 6 -Carefully add the sprouts, cut-side down, to the hot oil and cook undisturbed until they are crisp-tender and golden-brown, about 3-4 minutes.
Step 7 -Using a slotted spoon, transfer the sprouts to the prepared plate to drain.
Step 8 -Season the sprouts with the salt.
Step 9 -In a serving bowl, add the Brussels sprouts, the mixed lettuce, the apples, and 1/4 cup of the vinaigrette and toss to combine.
Step 10 -Top the salad with the almonds, the cheese, and the chives.
Step 11 -Serve immediately with the remaining dressing on the side.



























