Name: Brussels Sprouts, Apple and Brown Rice Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Ingredients: 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1/4 cup plus 2 tablespoons apple cider vinegar; Juice of 1 lemon; 2 teaspoons Dijon mustard; 2 tablespoons grated fresh ginger; Kosher salt and freshly ground black pepper; 4 cups Brussels sprouts; 1 Granny Smith apple, unpeeled, cored and thinly sliced; 1 cup cooked brown basmati rice, at room temperature; 2 tablespoons finely chopped fresh flat-leaf parsley

Directions

In a large bowl, whisk together the olive oil, vinegar, lemon juice, mustard and ginger. Season with a pinch of salt and a twist of black pepper.
To shave the Brussels sprouts, use a food processor fitted with the slicing blade, a mandoline or a very sharp knife and a steady hand. Add the shaved Brussels sprouts to the bowl with the vinaigrette.
To the shaved Brussels sprouts, add the apple, brown rice and parsley and toss together. Taste and add salt and pepper if needed.

Cook’s Note

Michael designed this as a lunch for the cookbook, but it’s also a great side dish. To make a single entrée portion, just cut the recipe in half.

Photograph by Ed Anderson

Brussels Sprouts, Apple and Brown Rice Salad

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Cook’s Note

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