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Kitchen Repertoire

culinary inspiration from everyday life

November 2, 2014

Brussel Sprouts with Apples, Celery Root, Almonds and Chestnut Honey Vinaigrette

by Kitchen Repertoire


Brussel Sprouts with Apples, Celery Root, Almonds and Chestnut Honey Vinaigrette

  • 2 pounds Brussel sprouts, leaves cut from stems or trimmed and shredded
  • 2 apples (love a Honey Crisp) 
  • Juice of 2 lemons
  • 1 medium celery root
  • 1 cup Marcona or other salted almonds
  • 1 tablespoon chestnut honey
  • 1 tablespoon red wine vinegar
  • 1/4 cup olive oil
  • Sea salt
  • Freshly ground black pepper
  • Small hunk Parmesan cheese

Place brussel sprouts in serving bowl.  Halve, core and sliver apples.  Toss lemon juice and set aside.  Peel celery root and cut into matchsticks.  Add to bowl with apples.  Mix together honey and vinegar and then whisk in olive oil.  Add apples, celery root and almonds to serving bowl.  Season with salt and pepper.  Add honey dressing and toss to combine.  Shave Parmesan over salad and serve. 

 

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images ©Dana Gallagher 2018

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