as far as i’m concerned, november, the darker and colder season that has now started, can stay a while. i’m starting to get cosy for the season with twinkling fairy lights in my two little trees on the balcony, red candles and votives everywhere, lavish foraged bouquets and long hot bubble baths in the evening. the bar is stocked with whiskeys, gins and jaegers for impromptu cocktail hour guests.
if you want to do something for your body (also, maybe to balance out the excessive partying and drinking that the season also brings), do it a favor and feed it some brussels sprouts; preferably raw (…we’ve been there…). this shaved version as a salad, with apples to add a bit of tangy sweetness and a maple dressing isn’t actually so bad – for, you know, raw things that tend to be a bit sturdy… i guess it’s just vital that you shave it really finely (we’re talking max. 1 milli meter). quick to whip up, it leaves plenty of time to read a good book and eat cookies in bed after.
shaved brussels sprouts & apple salad
3 cups brussels sprouts, shaved or very finely sliced
1-2 apples, cored and cut into thin slices
2 tbsp. dried barberries (or cranberries), if desired
1 tbsp. fresh lemon juice
1 tbsp. grapeseed oil
1 tbsp. maple syrup
1 tsp. fleur de sel
1 knife’s point harissa
wash and clean the sprouts. shave or very thinly slice them with a knife. prepare the apple slices. make a dressing with the lemon juice, oil, maple syrup and harissa, and season with salt. pour over the apple, barberries and sprouts and toss to combine.