Shaved Brussels Sprouts Salad
sandravalvassori.com
This festive Shaved Brussels Sprouts Salad with Oranges provides crunch, texture, acidity and freshness — exactly what we need at our holiday table.
Servings: 8
Ingredients
For The Salad
- 1 1/4 pound Brussels sprouts
- 2 small oranges, such as Cara Cara, Blood oranges, or navel oranges.
- 1 cup pomegranate seeds, plus extra for garnish
- 1 cup toasted pecans (I used candied pecans - link in notes)
- 1/4 cup finely grated Parmesan cheese, plus more for shaving (about 2 ounces)
For The Champagne Vinaigrette
- 1/3 cup Champagne vinegar
- 1/2 small shallot peeled and chopped (or finely minced if not using blender)
- 1 large garlic clove, peeled and chopped in half (or finely minced if not using blender)
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 3 tablespoons heavy cream (can use vegenaise)
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2/3 cup extra-virgin olive oil
Instructions
- Trim the bottoms of the Brussels sprouts and discard any discolored or loose outer leaves. Using the slicing attachment on a food processor or a very sharp knife, shave sprouts into very thin slices. Place in a large bowl.
- Cut off tops and bottoms of the oranges so they’ll sit on a cutting board without wobbling. With a sharp knife, remove the peel and pith from each fruit, then cut between membranes to remove segments from the fruits. Add the orange segments to the bowl.
- Add the pomegranate seeds, pecans, and grated parmesan to the bowl.
- To make the vinaigrette: Place the champagne vinegar, shallots, garlic, mustard, honey, cream, salt and pepper in the jar of a blender (or in small bowl, glass measuring cup, or mug if using an immersion blender). Blend on high until the shallot and garlic are pureed, 15 to 20 seconds. If you have the time, let this sit for 5 to 15 minutes—the vinegar and cream will help temper the harshness of the alliums. With the blender running, slowly add the olive oil and blend an additional 15 to 20 seconds or until the mixture is thick and smooth. Taste and adjust seasoning, if needed. Sealed in a jar, this vinaigrette keeps well in the fridge for up to 5 days.
- Drizzle the vinaigrette over the salad and toss until everything is well coated. Garnish with extra pomegranate seeds and shavings of Parmesan.
Notes
Vinaigrette: To make things easier, I recommend making the Champagne vinaigrette a day or two ahead. Let it sit at room temperature 30 minutes before using. If you rather not use a blender, mince the shallot and garlic very finely and use a whisk to combine all the ingredients.
Candied pecans: I adore this salad with candied pecans but it's equally good with toasted pecans. Toast the pecans in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, 5 to 8 minutes. Leave them whole or transfer nuts to a cutting board and chop.
To Store: Leftovers of this shaved Brussels sprouts salad will keep well stored in the refrigerator for up to 4 days.