Crispy Brussel Sprouts Salad With Citrus-Maple Vinaigrette

• portions: 6
• temps total: 35

Ingrédients

For the Vinaigrette

1/3 cup fresh orange juice (from about two oranges)

2 tablespoons apple cider vinegar

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1/2 cup olive oil oil

Kosher salt and fresh ground pepper

For the salad

1/2 cup canola oil

1 pound of small, brussels sprouts, trimmed and half (quartered if large)

Kosher salt

8 to 10 ounces of mixed baby lettuce

1 tart/sweet apple (such as Honeycrisp or pink lady), quartered and thinly sliced

1/3 cup of sliced or slivered almonds, toasted

1 tablespoon chopped fresh chives

Instructions

Make vinaigrette:

Place orange juice, vinegar, lemon juice, maple syrup, and mustard in a blender. Blend until well combined, 10 to 15 seconds. With blender running, gradually add oil until emulsified, 45 to 60 seconds. Season with salt and pepper. Store in a jar in refrigerator up to one week.

Make salad:

Line a plate with paper towels. Heat oil in a large cast-iron skillet over medium-high heat until very hot, but not smoking, 1 minute. Carefully add brussels sprouts, cut side down, and cook, without turning, until crisp, tender, and golden brown, 3 to 4 minutes. Transfer to a paper towel lined plate with a slotted spoon. Seasoned with salt