Crunchy Brussels Sprout with Pecorino + Apples and Candied Pecans
Servings: 4TO 6
3tablespoonswhite granulated sugar
Simple Garlic Dressing:
Juice from 1/2 lemon
Freshly ground pepper
Brussels Sprouts Salad:
1poundbrussels sproutsends trimmed and cut in half
1/2Honeycrisp applecored and quartered
Handful of pomegranate seeds
To Make Candied Pecans:
To a small skillet, set over medium-low heat, add the white sugar, brown sugar and salt. Mix together and cook until the sugar has melted and dissolved, about 2 minutes. Add the pecans and toss until they’re evenly coated. Transfer to the prepared baking sheet and spread into an even layer. Allow to cool completely, about 5 minutes. This recipe only uses 1/3 cup of pecans so be sure to save the rest for later use!
To Make the Dressing:
In a small bowl, whisk together the salt, minced garlic, lemon juice, olive oil and a few rounds of freshly ground pepper.
To Assemble Brussels Sprouts:
Using the adjustable slicing disc on the thinnest setting, add the brussels sprout halves and have them fall into a bowl. Repeat until you’ve worked through all of the brussels sprouts. Next, using the julienne disc, add the apples quarters and process. And then, using the same julienne disc, add the cheese.
To a medium bowl, add the brussels sprouts, apples, cheese, Italian parsley, scallions, and pecans. Pour the dressing over the salad and toss until properly combined. Top with avocado and pomegranate seeds.