Arugula, Brussel Sprout, Green Apple and Smoked Salmon Salad

An unusual combination, that is magnificent together!

After all the other foods of our holiday meal, the crisp textures, and bits of bitter, sour,

peppery and salty, all worked to refresh our palate, and ready us for a 

lovely cheese course.

I do love salad at the end of the meal, somehow it perks you up

from the meat and starches and veggies that are all hot and cooked.

The raw ingredients awaken the palate, and separate the courses

just enough to get ready for something else rich, whether that is 

cheese or dessert or both!

Thank you to my sister-in-law, Christina, for preparing this 

dish for our holiday meal!  I know she was happy to get this 

recipe to prepare, since it is gluten free!

As Always, 

ENJOY!

Recipe Source:  Marches Francais by Brian Defehr and Pauline Boldt

1/2 tsp sea salt, plus more for water and seasoning

30 brussel sprouts, roughly 21 ounces

1 Granny Smith apple

7 oz. smoked salmon

6 Tbsp. plain whole milk yogurt

2 Tbsp. honey, plus more as needed

1/4 cup minced fresh chives or dill

juice of 1/4 lemon, plus more as needed

2 oz. arugula

Bring a medium pot of salted water to a boil, trim and halve the brussel sprouts, lengthwise. Lower them into the boiling water and when it has come back to a boil, set a timer for 3 minutes. Drain and immediately put into an ice water bath for 1 minute, drain again, then finely slice and season with sea salt. 

Core the apple and slice it thinly along with the smoked salmon. In a bowl mix together yogurt, honey, chives and lemon juice, for the salad dressing. Place the brussel sprouts, apple, salmon and arugula in a large bowl, toss with the dressing, adding more honey, salt or lemon juice as needed.  This salad can be served slightly chilled or at room temperature.