Sam’s Brussels Sprouts Slaw with Apple and Hazelnuts

My daughter Sam is a gifted cook (Suitors! The line forms on the right!). Sam loves to have her photo taken ...

Sam.

Just like her mother does(n’t).

Sam’s mother.

Sam recently made us this excellent salad. As you can see, her hands are quite photogenic. 

Sam’s photogenic hands tossing salad.

 

Her salad turned out rather well.

Sam’s perfect-o salad!

The secret to any salad is to avoid over-dressing it.

Sam’s photogenic hands slowly add dressing.

In no time flat, we were ready for the dinner table! This terrific salad came from a little magazine called Edible Vancouver (Issue 28, Spring, 2013). Sam substituted toasted, flaked almonds for the hazelnuts in this recipe. The salad turned out exactly perfect - just like Sam! 

Sam’s photogenic hands 
also set this table.

Sam’s Brussels Sprouts Slaw 

with Apple and Hazelnuts:

To Prepare the Vinaigrette Dressing:

1 egg yolk

1 tbsp. (15 mL) Dijon-style mustard

2 tbsp. (30 mL) olive oil

2 tsp. (10 mL) apple cider vinegar

¼ c. (60 mL) canola oil

Salt and pepper, to taste

Whisk together egg yolk and mustard in small bowl. Whisk in olive oil drop-by-drop, so that it becomes suspended in the egg yolk mixture. Continuing to whisk, slowly add vinegar. Whisk in canola oil, also drop-by-drop. Season to taste.

To Prepare the Slaw:

3 c. (750 mL) very thinly sliced brussels sprouts, rinsed and blotted dry

1 large, firm apple

¼ c. (60 mL) toasted hazelnuts, coarsely chopped

Slice sprouts very finely. Place in salad bowl. Quarter apple lengthwise. Core, slicing quarters into very thin strips. Add to spouts, tossing with dressing just until mixture glistens. Toss well, sprinkling with toasted hazelnuts (or toasted, flaked almonds).

For more recipes like this one, see One Click: Brussels Sprouts.