Brussels Sprouts, Apple & Radish Salad

 Brussels Sprouts, Apple & Radish Salad 

Every buffet needs a refreshing break and that’s where this crunchy salad comes into play, using mid-winter vegetables at their finest and a simple lemon vinaigrette. 

1 tbsp Dijon Mustard 

Juice of 1 lemon 

2 tsp honey 

1/2 cup olive oil

Salt to taste

Pepper to taste 

1 lb Brussels Sprouts, roots trimmed 

2 green apples, cored and quartered 

5 radishes, trimmed 

10 large mushrooms 

1/2 cup fresh parsley, chopped 

1/2 cup freshly shaved Parmesan 

Make the dressing by combining the mustard, lemon juice and honey, then slowly drizzle in the oil, whisking until thick and smooth. Season with salt & pepper and set aside. 

Using a mandolin slice the Brussels Sprouts, Apple, radishes and mushrooms as thinly as possible. Add the slices to a bowl along with the parsley and toss with dressing   Taste for seasoning and add additional salt and pepper if needed. Top with freshly shaved Parmesan cheese just before serving.