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Dan Kluger's Shaved Brussels Sprout Salad with Apple Dressing´╗┐ from Chasing Flavor

Dan Kluger's new cookbook provides techniques and recipes to cook fearlessly at home.

2 min read

In Chef Dan Kluger's debut cookbook, Chasing Flavor, the award-winning chef provides techniques and recipes to cook fearlessly at home. The book focuses on cooking seasonally with high-quality ingredients, balancing flavors and understanding textures.

Dan shares a recipe from his book below. Chasing Flavor can be purchased here.

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Shaved Brussels Sprout Salad with Apple Dressing

I created this slaw-like salad for a dinner honoring my friend Athena Calderone, the entertaining guru, and her excellent cookbook, Cook Beautiful. Wherever you encounter Brussels sprouts, you’ll often find apples in tow. This recipe is my attempt to pair these flavor bedfellows in a new way. It also happens to be a super-easy dish to throw together for lunch, or as a side dish for dinner or a Thanksgiving feast. Because the dressing is all about fresh flavors, I recommend making it right before you’re ready to serve the salad.

The Takeaway

Keep this salad dressing in mind for the next time you’re stuck in vinaigrette boredom. Juicing fresh fruits and vegetables—and pretty much anything that can be juiced will work—will give you an entirely new palette of flavors to work with. If you have a fancy juicer at home, use it; otherwise follow my method for pureeing everything together, then straining the liquid. Depending on what ingredients you choose, you may need to add more or less acid or sugar to the dressing to balance out the flavors.

Directions:

1.
In a blender, combine the fennel, apple, jalapeño, lemon juice, vinegar, sugar, and salt. Blend until smooth, then strain into a small mixing bowl, pressing on the solids to extract as much liquid as possible. Slowly whisk the olive oil into the liquid until emulsified.

Shaved Brussels Sprout Salad with Apple Dressing

Directions:

1.
In a large mixing bowl, combine the Brussels sprouts with the almonds, olives, and half the herbs. Season with flaky salt and toss well. Transfer to a serving bowl and drizzle with the dressing. Top with the shaved Manchego and remaining herbs. Drizzle with olive oil and grind some pepper over the top. Serve.

Excerpted from CHASING FLAVOR: Techniques and Recipes to Cook Fearlessly © 2020 by Daniel Kluger. Photography © 2020 by Evan Sung. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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