Cabbage + Honey Crisp Apple Salad Recipe
shaved brussels sprouts, farro, manchego, aged-sherry-date dressing, marcona almonds
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Brussels Sprouts
Using a sharp knife or a mandoline, shave the Brussels sprouts into thin slices and place them in a large mixing bowl.
- 2
Cook the Farro
Rinse 1/2 cup of dry farro under cold water. In a pot, combine the rinsed farro with 2 cups of water. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes until tender. Drain any excess water, let it cool, and then add to the mixing bowl with the Brussels sprouts.
- 3
Slice the Apple
Thinly slice the Honey Crisp apple, removing the core. Add the slices to the mixing bowl with the Brussels sprouts and farro.
- 4
Add the Cheese
Shred the manchego cheese using a grater and add it to the mixing bowl.
- 5
Add the Almonds
Chop the Marcona almonds roughly and add them to the salad mixture.