Wilted Brussels Sprouts Salad with Warm Apple-Cider Dressing
The sweetness and gentle acidity of a warm apple-cider dressing brightens this brussels sprouts salad.
- Servings: 6
Source: Martha Stewart Living, November 2001
- 1 pound brussels sprouts, trimmed
- 4 ounces spinach (about 3 cups lightly packed leaves), washed, stems removed
- 1 small head radicchio
- 1 clove garlic, finely chopped
- 1/3 cup apple-cider vinegar
- 2 tablespoons honey mustard
- 1 1/2 tablespoons sugar
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1/2 cup extra-virgin olive oil
- Goat cheese, for garnish
- Toasted caraway seeds, for garnish
Thinly slice brussels sprouts crosswise into strips. Repeat with spinach leaves and radicchio. Place brussels sprouts, spinach, and radicchio in a large bowl, and toss to combine; set aside.
In a small saucepan, whisk together garlic, apple-cider vinegar, honey mustard, sugar, salt, and pepper over medium heat. Slowly drizzle in olive oil while whisking constantly. Bring to a simmer, and cook until mixture thickens slightly, about 3 minutes. Pour over brussels sprouts mixture, and toss to combine. Serve salad warm, garnished with goat cheese and caraway seeds, or store in refrigerator up to 2 days, and serve cold.