Shaved Brussels Sprout-and-Chestnut Salad

Total Time:
Level: Moderate
Yield: 8 to 10 servings


  • 1¼ lb. Brussels sprouts
  • 1 large Honeycrisp or Cameo apple
  • 1 medium fennel bulb
  • 1 c. peeled cooked whole chestnuts
  • ½ c. torn fresh parsley leaves
  • Sherry Vinaigrette
  • 4 oz. Stilton blue cheese

Sherry Vinaigrette
  • ⅓ c. sherry vinegar
  • 1 shallot
  • 1 tbsp. Honey
  • 1 tbsp. whole-grain Dijon mustard
  • ⅔ c. olive oil


  1. In a large bowl, toss Brussels sprouts, separating leaves into strands. Stir in apple and next 3 ingredients. Fold in 1/2 to 3/4 cups vinaigrette. Season with salt and pepper to taste; let stand 5 minutes or cover and chill 2 hours.
  2. Transfer to a serving dish and sprinkle with cheese. Serve with remaining vinaigrette.
  3. Sherry Vinaigrette: Whisk together sherry vinegar, shallot, honey, and whole-grain Dijon mustard. Let stand 5 minutes. Whisk in olive oil. Season with salt and pepper to taste. Makes 1 cup.
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