Last week when I was visiting my best friend Susan Williams in San Francisco, she made this marvelous Brussels sprout salad. I'm constantly learning recipes from her (it doesn't hurt that she's a chef) to bring back home and try out. I had never really tried raw Brussels sprouts and I'll admit I was somewhat skeptical at the prospect. But how wrong was I? This salad is seriously tasty and so simple you'll kick yourself for not thinking of it before.

Use a green apple for this so that you get the sweet and sour flavor. This salad is just as good the next day because the Brussels sprouts hold up to the dressing without a problem. They're a bit sturdier than most other greens. I've been eating this salad along with my Autumn Polenta all week long and loving it. You'll want to pick out Brussels sprouts that are still attached to the stem because they stay fresher this way.

INGREDIENTS