Shaved Brussels Salad Recipe
radicchio, jalapeño cornbread croutons, corn aioli, chicharron, radish, maple-dijon dressing
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Ingredients
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Salad Base
Cornbread Croutons
Corn Aioli
Chicharrón
Maple-Dijon Dressing
Method
Preparing the Salad Base
- 1
Shave the Brussels Sprouts
Remove the outer leaves from the Brussels sprouts and cut off the ends. Using a mandoline or sharp knife, shave the Brussels sprouts into thin slices. Place them in a large salad bowl.
- 2
Prepare the Radicchio
Remove the core from the radicchio and slice it thinly. Add it to the bowl with the Brussels sprouts.
- 3
Slice the Radish
Thinly slice the radish using a mandoline or knife. Add to the salad bowl.
Making the Cornbread Croutons
- 4
Cube the Cornbread
Cut the jalapeño cornbread into bite-sized cubes.
- 5
- 6
Bake the Croutons
Preheat the oven to 375°F (190°C). Spread the cornbread cubes on a baking sheet and bake for 10-15 minutes or until golden brown and crispy.
Making the Corn Aioli
- 7
Blend Ingredients
In a blender or food processor, combine the corn kernels, mayonnaise, lemon juice, and minced garlic. Blend until smooth and creamy.
- 8
Season to Taste
Taste the aioli and add salt and pepper as needed. Set aside.
Making the Maple-Dijon Dressing
- 9
Combine Ingredients
In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and olive oil until well combined.
- 10
Adjust Seasoning
Season the dressing with salt and black pepper to taste.
Assembling the Salad
- 11
Combine Salad Ingredients
In the large bowl with the Brussels sprouts and radicchio, add the sliced radish, baked cornbread croutons, and chicharrón.
- 12
Drizzle with Dressings
Drizzle the corn aioli and maple-dijon dressing over the salad and toss gently to combine.
- 13
Serve
Serve immediately, garnishing with additional chicharrón if desired.
