Roasted and Raw Brussels Sprouts Salad
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound or 2 (9-ounce) containers brussels sprouts
- 2tablespoons fresh lemon juice
- ¾teaspoon kosher salt
- 1small shallot, halved
- 2tablespoons sherry vinegar
- 1tablespoon Dijon mustard
- 1teaspoon honey or maple syrup
- Black pepper
- 5tablespoons extra-virgin olive oil
- 1½ounces Pecorino Sardo, or other sharp sheep’s milk cheese, shaved with a vegetable peeler (about 1 scant cup)
- ⅓cup whole raw almonds, roughly chopped
Nutritional analysis per serving (4 servings)
313 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 4 grams polyunsaturated fat; 17 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 8 grams protein; 428 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the sprouts, cutting a good ¼-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
- Step 2
Toss the shredded sprouts with the lemon juice and ¼ teaspoon salt, and massage with your hands to tenderize them. Set aside.
- Step 3
Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, ¼ teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
- Step 4
Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and ¼ teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
- Step 5
Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.
Private Notes
Comments
I really liked the contrast between the warm and crispy roasted leaves and the cold and snappy "slaw." This is one of those recipes that allows for a fair bit of flexibility in terms of ingredients; the main thing is to "slaw" the cores and roast the leaves. In my case I used about 18 sprouts, and that made 2-3 side-dish portions. (Served with BBQ ribs and oven fries.) I used pecorino Romano and peanuts because those are always on-hand for me.
Added a bit of apple cider vinegar and cranberries to the recipe as well. Would also recommend adding a bit of extra shallot as the person previously mentioned!
Salad makes a nice, light dinner with a hunk of crusty bread. Really enjoyed the contrast of the warm components over the room temperature salad. Next time I would double the sliced shallots baked with the sprout leaves.
I sometimes skip the roasted part of the salad and just make the raw part and it’s always a hit!
What a fine salad! How could you go wrong with a salad topped with (brussels) chips?! I made this with what I had on hand (Kraft parmesan cheese, white onion, dijon mustard leftover from Potbelly catering) and it came out GREAT. I personally liked more nuts and onion/shallot in mine (especially in the roast). Also the whole recipe is a double dinner-sized portion so next time I'd do it x2!
I made it to share at a potluck this evening. I made the shredded Brussels sprouts first with the lemon and dressing and let that sit for a couple hours. I added some dried cranberries to soak as well. Before serving I roasted the leaves, shallot and almonds. One thing that confused me in the recipe was the amount of shallot. I didn’t know if they meant a clove of the shallot or the whole thing. I used the whole shallot, half in the raw part and the other half in the roasted part. I used red wine vinegar instead of sherry because I didn’t have any. And I used shaved Parmesan cheese instead of the cheese called for because I didn’t have that either. Otherwise, I made it exactly as written and it was wonderful. And I came home with an empty bowl!