Brussels Sprouts, Apple and Radish Salad

6 Jan

I know I say this a lot, but I think that this is my new favorite salad.   An intriguing blend of bitter, spicy and tart.  It is hearty and refreshing.   Add some feta and  roasted chicken and you have a filling and the healthiest of lunches.  You can dress the salad and refrigerate for a little while, the ingredients will marry, transforming into a slaw of sorts.  A slaw that would add some interest to a plate of barbecue ribs.  An acidic and crunchy topping for a pulled pork sandwich, a burger or a piece of roasted salmon .  Or, you could eat it just as it is and you would be very happy.

Brussels Sprouts, Radish and Apple Salad

1 cup of brussels sprouts, leaves peeled, rinsed and drained.

1 large radish, sliced thinly

1/2 of an apple, halved and sliced thinly

Olive Oil

Red Wine Vinegar (Apple Cider, White Wine or Champagne Vinegars would all be delicious)

Salt

Black Pepper

Cilantro leaves (Cilantro is what I had on hand, parsley or tarragon would also work)

Put the brussels sprouts leaves, apple, radish and cilantro in a bowl. Dress olive oil and red wine vinegar with salt and freshly ground black pepper .  Enjoy!

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