Brussels Salad Recipe
shaved brussels sprouts, pickled raisins, sunflower seeds, parmesan
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Ingredients
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Salad
Pickled Raisins
Dressing
Method
Pickled Raisins
- 1
Make quick pickled raisins
Combine 3 tablespoons white wine vinegar, 2 tablespoons water, 1 teaspoon sugar and a pinch of salt in a small nonreactive saucepan. Bring just to a simmer over medium heat until sugar dissolves, about 1–2 minutes. Remove from heat, add 3 ounces raisins, stir to coat and let sit at room temperature until cooled and plumped, at least 15 minutes (can hold up to 2 hours). Drain lightly before using, reserving a teaspoon of pickling liquid for the dressing if desired.
Dressing
- 2
Whisk dressing
In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1 tablespoon vinegar (apple cider or white wine), 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon fresh lemon juice (from the lemon), 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust seasoning. Optionally add up to 1 teaspoon of the reserved pickling liquid from the raisins for extra tang and sweetness balance.
Salad Assembly
- 3
Prepare brussels sprouts
Trim the stem ends of 6 brussels sprouts and remove any yellow or damaged outer leaves. Using a mandoline set to a thin setting or a sharp chef's knife, thinly shave the sprouts into ribbons until you have about 6 cups. Place shaved sprouts in a large bowl.
- 4
Combine salad ingredients
Add the drained pickled raisins (about 3 tablespoons), 1 tablespoon toasted sunflower seeds and 3 tablespoons of grated or shaved parmesan to the bowl with the shaved sprouts. Add 2 teaspoons finely chopped fresh parsley if using and the zest of the lemon (finely grate about 1/2 teaspoon).
- 5
- 6
Finish and serve
Transfer to a serving bowl or plate. Scatter the remaining 1 tablespoon sunflower seeds on top and shave an additional 1 tablespoon parmesan over the salad. Serve immediately as a side or chilled for up to 1 hour. Leftovers keep covered in the refrigerator for up to 2 days (dress again lightly before serving if needed).
