Description
This is a great salad for family dinners, holidays, or dinner parties. It's healthy and absolutely delicious. Serve this as a side dish or enjoy it as a main dish, topped with chicken, steak, fried eggs or your favorite salad topper. Add sweetened dried cranberries to make this the perfect salad for Thanksgiving.
Ingredients
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For the Vinaigrette
- 1 small shallot, finely chopped (1/4 cup chopped shallot)
- 1/2 cup red wine vinegar
- 2 teaspoons white sugar (or substitute honey)
- 1/2 cup extra virgin olive oil
- 1/4 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 3/4 cup of pecans
- 1 pound brussels sprouts, trimmed (woody ends cut off; damaged leaves removed)
- 2 1/2 ounces baby arugula (about 4 cups)
- 2 ounces good quality Parmesan cheese, finely grated (2/3 cup finely grated parmesan)
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Instructions
- In a bowl, mix together the chopped shallots, vinegar, sugar, salt, and pepper. Gradually whisk in the oil. Set the vinaigrette aside.
- Toast the pecans in a dry skillet over medium-high heat, keeping watch and tossing often, for a few minutes, until lightly browned.
- Shave the Brussels Sprouts using a food processor with the shredding disc (S blade); a mandoline slicer; or a sharp knife. (See more details in the notes below)
- In a large bowl, combine brussels, arugula, half the nuts and half the parmesan. Pour about ¾ of the dressing over the salad, toss and taste for seasoning. Add more salt and pepper and dressing, if needed. Sprinkle on the remaining pecans and parmesan and serve.
Notes
- How to shred Brussels Sprouts with a knife: Make sure your knife is sharp. Place each sprout on a cutting board and cut it crosswise into thin slices.
- How to shred Brussels Sprouts with a mandoline slicer: Set the mandolin to a thin setting, carefully slide the Brussels back and forth across the slicing blade, using the food holder.
- How to shred Brussels sprouts with a food processor: Choose the slicing blade attachment (s-blade). If it's adjustable, set to and second or third lowest setting. Put the brussels in the feed chute, turn on the machine, and press down with the plunger.
- Prep Time: 20 min
- Cook Time: no cook
- Category: Salad
- Method: no cook
- Cuisine: American