Raw Brussels Sprouts are an excellent foundation for this apple-garnished, sunflower seed salad. Along with its vinaigrette made using local ingredients such as maple syrup, Bas-du-Fleuve salted herbs and camelina oil, it’s truly a unique and delicious accompaniment.
- 4 cups Brussels Sprouts (about fifteen sprouts, according to size)
- 2 green onions
- 1 large apple, cut into matchsticks
- 4 Tbsp sunflower seeds, roasted
- 3 Tbsp cider vinegar
- ½ Tbsp Salted Herbs
- ½ tsp maple syrup
- ½ Tbsp Dijon mustard
- Pepper, to taste
- ¼ cup camelina oil OR sunflower seed oil
Mix all vinaigrette ingredients, except oil. Infuse for 5 minutes then add oil. Mix well.
Slice sprouts using a blender or a knife. Slice green onions evenly.
In a large bowl, mix sprouts, shallots and apple sticks. Add vinaigrette and mix well.
Garnish with sunflower seeds and serve.