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.
Whisk lemon juice, mustard, sugar, and 1/4 teaspoon salt together in bowl. Add shallot and cranberries, cover tightly with plastic wrap, and microwave until steaming, 30 to 60 seconds. Stir briefly to submerge shallot and cranberries. Let cool to room temperature, about 15 minutes.
Melt butter in 12-inch skillet over medium heat. Add hazelnuts and cook, stirring frequently, until butter is dark golden brown, 3 to 5 minutes. Off heat, whisk in shallot mixture. Add Brussels sprouts and arugula and toss with tongs until dressing is evenly distributed and sprouts darken slightly, 1 to 2 minutes. Transfer to serving bowl. Add Manchego and toss to combine. Season with salt and pepper to taste, and serve immediately.
Recipe courtesy of America’s Test Kitchen