Brussels Sprout Salad With Warm Browned Butter Vinaigrette

Shaved Brussels sprouts are a hearty, crunchy salad base. Courtesy of America's Test Kitchen

Brussels Sprout Salad With Warm Browned Butter Vinaigrette

Why This Recipe Works: Our Brussels sprout salad is dressed in a warm brown butter vinaigrette that gently tenderizes the sprouts while letting them retain their fresh, mustardy flavor. Bites of quick-pickled shallot and dried cranberries add pop and sweetness to the salad, while Manchego cheese, chopped toasted hazelnuts, and baby arugula add richness, flavor, and peppery zing. We dress the salad in the skillet before transferring it to a serving bowl.

Serves 6

• 1/4 cup lemon juice
• 1 tablespoon whole-grain mustard
• 1 teaspoon sugar
• Salt and pepper
• 1 shallot, halved through root end and sliced thin crosswise
• 1/4 cup dried cranberries
• 5 tablespoons unsalted butter
• 1/3 cup hazelnuts, toasted, skinned, and chopped
• 1 1/2 pounds Brussels sprouts, trimmed, halved, and sliced thin (see Before You Begin)
• 1 1/2 cups baby arugula, chopped
• 4 ounces Manchego cheese, shaved into thin strips using vegetable peeler

Before You Begin: A food processor’s slicing blade can be used to slice the Brussels sprouts, but the salad will be less tender.