Brussels Sprouts Salad

Serves 4

1 lb brussels sprouts

2 tbsp grapeseed oil

sea salt and freshly ground black pepper

4 slices thick-cut bacon, cut into 1/4” pices

1 medium shallot, finely chopped

1 large Ambrosia apple (or any crispy apple), cored and cut into 1/2” wedges

3 tbsp apple cider vinegar

1 tbsp yellow or black mustard seeds

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Preheat oven to 400F

Bring a small saucepan of water to a boil over high heat.

Remove the outer few leaves of each brussels sprout, add them to the water, and blanch for 15 seconds. Using a slotted spoon, transfer the leaves to a bowl of ice water to stop the cooking. (The leaves should be bright green.) Drain and set aside.

Put the brussels sprouts into a large bowl, add the oil, and toss. Season with salt and pepper.

Transfer to a baking sheet and roast for 15 minutes, until golden brown. Set aside and cool to room temperature.

Heat a skillet over medium heat, add the bacon, and cook for 4-6 minutes, or until almost crispy. Add shallots, reduce heat to medium-low, and cook for another 2-3 minutes.

Add the apples and cook for another 3-4 minutes, until the apples are tender. Pour in the vinegar, stir in the mustard seeds, and toss. Add the roasted brussels sprouts and gently stir the mixture to combine.

To serve: Transfer the salad to a serving platter or 4 individual bowls and garnish with the brussels sprout leaves.

This recipe is featured in The Okanagan Table: The Art of Everyday Home Cooking by Chef Rod Butters.