Brussels Sprouts Salad Recipe
Shaved sprouts, maple candied walnuts, dates, red onion, parmesan, lemon caper dressing
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Ingredients
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Salad
Maple Candied Walnuts
Lemon-Caper Dressing
Method
Maple Candied Walnuts
- 1
Toast and candy walnuts
Preheat a small skillet over medium heat. Add the walnuts and toast, stirring frequently, for 2–3 minutes until fragrant. Add butter, maple syrup and brown sugar to the pan and stir to coat the nuts. Continue cooking 1–2 minutes until the syrup becomes glossy and slightly thickened. Spread the walnuts on a piece of parchment and separate any clusters with a fork. Sprinkle a pinch of sea salt over them. Let cool completely (about 15 minutes) — they will harden as they cool.
Lemon-Caper Dressing
- 2
Make the dressing
In a small bowl or jar combine fresh lemon juice, Dijon mustard, minced shallot, chopped capers, honey (or maple), salt and pepper. Whisk while slowly streaming in the olive oil until emulsified. Taste and adjust seasoning: add up to 1 tsp more honey if too sharp, or another 1/2 tsp salt if needed. Stir in the lemon zest.
Salad Assembly
- 3
Prepare Brussels sprouts
Trim the stem ends of the Brussels sprouts and remove any yellow outer leaves. Using a sharp knife or mandoline, very thinly slice (shave) the sprouts into long shreds. Place the shaved sprouts in a large bowl.
- 4
- 5
Dress the salad
Pour about half of the lemon-caper dressing over the salad and toss to coat. Taste and add more dressing as desired — you will likely use between 3–4 tbsp. Let the salad sit for 5–10 minutes to slightly soften the sprouts and allow flavors to meld.
- 6
Finish and serve
Just before serving, add the cooled maple candied walnuts and grated/shaved Parmesan. Toss gently to distribute, then adjust seasoning with a final pinch of salt and a grind of black pepper if needed. Serve immediately.