GRILLED MISO APPLES & BRUSSELS SPROUTS SALAD
SERVES: 2
TIME: 30 MINUTES
Sweet grilled apples tempered with savory maple miso dressing atop gently massaged Brussels sprouts will change your life—or at least change how you feel about Brussels sprouts. If you’d rather serve it raw, skip the grilling and just toss diced apples in along with the scallions.
1 recipe Marvelous Miso Dressing (page 29)
1 pound firm, tart cooking apples (about 2 very large apples)
2 tablespoons freshly squeezed lemon juice
1 pound Brussels sprouts
4 scallions, green part only, finely chopped
3 tablespoons chopped toasted walnuts
1 If you haven’t made the dressing yet, now is a good time! Preheat a cast-iron grill pan over medium-high heat. Gather up some cooking spray or a little oil and a heat-proof brush (a silicone basting brush is ideal).
2 Core the apples but don’t peel them, and slice into ½-inch-thick wedges. Toss with the lemon juice to prevent browning. Drizzle 3 tablespoons of the dressing over the apples and toss again. Spray the grill pan with cooking spray. Grill the apples in a single layer, about 3 minutes per side. Baste the apples with a little dressing once or twice. Flip only once and grill until the apples are tender but still firm. Transfer grilled apples to a plate.
3 In a food processor fitted with a large slicing blade, shred the Brussels sprouts, slicing in half when necessary to fit them into the neck of the food processor. Transfer the shredded Brussels sprouts to a mixing bowl and pour ¼ cup of dressing over them. Use your hands and massage the dressing into the sprouts, working for about 2 minutes to render them tender but still a little crisp. Fold in the scallions.
4 Mound the Brussels sprouts into serving bowls, arrange grilled apples on top, and garnish with toasted walnuts. Pass around the remaining dressing and devour!
I’ve provided instructions for shredding the Brussels sprouts with a food processor. But, for the best looking shredded sprouts, I slice them by hand. Try it! Slice each sprout in half, rest it on the cutting board, and slice as thin as possible. Fluff the shreds with your fingers for feathery shreds whereas most processors only blast the sprouts into confetti.