Brussel Sprouts Salad


  • 1 teaspoon salt
  • 1/4 cup red wine vinegar
  • 3/4 cup extra-virgin olive oil
  • freshly ground black pepper
  • 1 pound Brussels sprouts
  • 2 tart apples, preferably Rome, cored and cut into small dice
  • 2 ounces Parmesan cheese, shredded

This is one of our most popular salads! The sharpness of the parmesan and the sweet crisp apples all combine to make a delishesly fresh salad!

Serves 6 to 8


In a small bowl, whisk together the salt and vinegar. Slowly whisk in the olive oil until well combined. Season with salt and pepper and set aside.

With a sharp knife, trim the bottom of the brussels sprouts and remove any tough outer leaves. Slice each sprouts as thinly as possible, using a shar knife or a mandolin. Transfer the sprouts to a serving bowl and add the apples and cheese.

Whisk the vinaigrette again to emulsify and toass about 3/4 cup of it with the salad. Use more if needed. Taste and adjust the seasonings with salt and pepper, if needed. Serve right away.