Brussels sprouts & apple salad

1 lb tiny Brussels sprouts
1 medium-to-large apple (Fuji, Pink Lady, etc.)

2 T good mustard (Dijon, stoneground, etc)
1 T olive oil
2 T red wine vinegar
Juice of 1 lemon, well reamed

Salt & pepper to taste (lots)

Make this recipe only if you can get first-of-the-season, small, teeny-tiny, tender Brussels sprouts. Older ones will be too tough. You could also make this with very finely shredded green, red, or Napa cabbage.

In a jar with a tight-fitting lid or a bowl, combine all ingredients except the sprouts and apple. Shake or mix until well combined.

Trim stem ends of sprouts and slice very thinly; place in large bowl. Quarter apple lengthwise and cut out the core; slice each quarter very thinly, crosswise, and transfer to the bowl. If you have a food processor with a thin slicing blade, you can use it to speed the process.

Mix or shake the dressing thoroughly again. Pour over shredded sprouts and apple and gently toss until evenly coated. Taste for seasoning and add more salt and pepper if needed.

Put the bowl in the fridge and let it sit for an hour or two to let the salt and acid tenderize the sprouts a bit.

4 servings
85 calories per serving

This salad would also be great with shaved fennel in place of the sprouts, or with a firm pear instead of the apple. To make a light meal out of it, add some shaved parmesan or aged gouda and some toasted nuts (pecans, almonds, hazelnuts, or pinenuts). Cheese and/or nuts will add significantly to the calorie count. Finely sliced scallions or sweet onions would not be amiss here, either.