Guess who got her first DSLR camera, y’all??? Das right… it was me. If you’re looking to get into photography, I highly recommend having an older sibling who decided to get into photography before you. Worked for me. (Thanks, KT!) My new baby is a Canon Rebel T4i, and he’s the best hand-me-down I’ve ever gotten. Now accepting submissions for baby names.
I’m still finding my way around my new camera and the fancy editing software I get to use with it. There are SO many buttons and options and it’s a little overwhelming but I’m still SO excited. Long story short, if you need to find me any time over the course of the next several months, chances are I’m parked in front of my laptop watching YouTube tutorials. I think I’m getting the hang of it, though.
Anyway, enough life talk. We’ve gotta talk about this salad. I’ll tell you right up front that I am not the world’s biggest salad person. Too often, they end up being a sad, sad combo of half-wilted lettuce, flavorless grape tomatoes, and the bottom of a dressing bottle that you, like, probably should have thrown away but it was the only dressing you had in your fridge so you decided to take a chance.
This is not one of those salads. It’s crisp and fresh and flavorful and perfectly balanced. Totally not sad. Let’s get an extreme close-up for evidence.
Aw yiss. If you’re afraid of brussels sprouts, don’t worry. I was one of you once. Raw sprouts are actually, in my opinion, a lot tamer than cooked ones. They have a crispness and taste that is very similar to raw cabbage. Less fart, more fresh. (Just keeping it real.)
Add in some apples, grapes, walnuts, cheese, and a stupidly simple homemade dressing, and you’ve got yerself a DAMN GOOD SALAD. One that can easily stand up to all of the delicious but mega-heavy foods on your Thanksgiving table. One that your family will ask you to make again next year because they’ve never experienced salad in this way. Yeah, it’s a game changer. I hope you love it!
Brussels Sprout Salad with Orange-Tarragon Vinaigrette
Serves: 4 as a side, 2 as a main
- 1 lb brussels sprouts, outer leaves removed, thinly sliced
- 1 cup grapes, halved
- 1 small or 1/2 large apple, thinly sliced
- 1/3 cup chopped walnuts
- Grated parmesan, feta, or goat cheese
For the vinaigrette:
- 3 Tbsp orange juice, from 1 orange
- 1 Tbsp lemon juice, from 1/2 lemon
- 1/4 cup olive oil
- 1 tsp dijon mustard
- 2 tsp minced shallots
- 1/2 tsp dried tarragon
- Assemble the salad: toss together brussels sprouts, grapes, apple slices, walnuts, and cheese. Set aside.
- Make the dressing: in a small jar, combine orange juice, lemon juice, olive oil, mustard, shallots, and tarragon. Shake for 30 seconds to combine. Add dressing just before serving.