Greens like in this Shaved Brussels Sprouts Salad are particularly welcome in the dead of winter. This one’s a beauty: a toss-up of textures, hues, and hearty flavors blended with a tangy-sweet dressing. You get that delightful pop of fresh cranberry, too. In addition to their wonderful flavor, they deliver valuable doses of vitamins C, A, K and E. Have a second helping!
Why Make Your Own Dressing for this Brussels Sprouts Salad?
Making your own dressing is easy, and once you get the hang of it, you’ll never want to buy it at the store again. Even if it might seem daunting, it’s a small step toward simple, fresh eating rather than relying on store-bought. All you have to do is set aside a small dish to whisk together the ingredients while you wait for the cranberries in this recipe to finish cooling. Of course, we won’t judge if you do choose to throw on a store-bought vinaigrette, but making dressing is one of the ways you can see cooking stripped down to its basics: oils, acidity, salt and the use of ratios to adjust how something tastes.
Shaved Brussels Sprouts Salad
Description
Take your Brussels sprouts to the next level!
Ingredients
For the salad:
- 1½ cups fresh cranberries
- ½ cup granulated sugar
- ¾ cup water
- 1½ lb Brussels sprouts
- 4 slices crisp, cooked bacon, crumbled
- ½ cup grated Manchego cheese
- ½ cup toasted sliced almonds
- Dressing (See below)
For the dressing:
- ¼ cup olive oil
- 2 tbsp vegetable oil or other neutral-flavored oil
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- ½ tsp fine sea salt or more to taste
Instructions
For the salad:
- Place cranberries in a small heatproof bowl. Combine the sugar with the water in a small saucepan. Bring to a simmer over medium heat and stir until sugar has dissolved. Remove from the heat and cool for about 10 minutes. Pour the sugar syrup over the cranberries. Let them sit for at least 1 hour, or cover and refrigerate up to overnight.
- Trim the stem end of each Brussels sprout. Cut each sprout into 1/8-inch-thick slices. Transfer to large bowl. Toss together with half of the dressing. Refrigerate for about 30 minutes.
- Add the bacon, and cheese, and toss again. Drizzle with more dressing, if you wish. Top with cranberries and almonds and serve.
For the dressing:
- Combine the dressing ingredients.
- Whisk together in a small bowl both oils, mustard, honey, and salt. Reserve.
Recipes by Cheryl Alters Jamison
Styling by Keith Recker and Julia Platt Leonard
Photography by Tira Howard
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