I had to get this post in before the end of Brussels sprout season. I eat a lot of B-sprouts in the winter, usually roasted or sautéed in a pan. Delicious, but pretty basic. I’ve seen more and more people using Brussels sprouts in salad and decided to give it a shot.
I’ve learned that preparing a good salad is high maintenance. It pays off when you take the time to thoroughly chop and prepare all the ingredients and mix them well. It makes the salad easier to eat and allows you to taste and enjoy all the ingredients together. This recipe is an example of that. It takes some time to prep, but it’s totally worth it.
The honey and dates make this salad slightly sweet. It works well as a side dish for grilled chicken breast or on its own with a glass of white wine. Bon appétit!
For the dressing:
1 Tbs minced shallots
1 Tbs Dijon mustard
1/4 cup freshly squeezed lemon juice
1 Tbs honey
1/3 cup olive oil
Salt & pepper
In a small bowl, whisk together the shallots, mustard, lemon juice and honey. Stream in the olive oil while whisking continuously until combined. Season the dressing with salt and pepper to taste. Cover and chill until you’re ready to serve.
For the salad:
1 cup shelled pistachios
2 Tbs honey
1/2 Tbs butter
12 oz Brussels sprouts, finely chopped
1/2 cup Medjool dates, pitted & chopped
1/2 cup manchego cheese, finely grated
Included below are instructions for roasting the pistachios with honey. This step is optional. Feel free to use regular shelled pistachios and coarsely chop them with a knife before combining with the Brussels sprouts.
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Place the butter and honey in a small microwave-safe bowl and microwave until the butter is melted, about 15-20 seconds. Once melted, stir until the liquid is smooth. Combine pistachios with the honey mixture and stir until they’re all coated. Pour the pistachios onto the prepared baking sheet and spread them into an even layer. Place in the oven and let roast for about 20 minutes. Stir them around every 5 minutes or so to prevent burning. Once the pistachios are golden brown, remove them from the oven and cool them at room temperature. Once cooled, place them on a cutting board and coarsely chop before tossing with the Brussels sprouts.
In a large bowl, toss together the shredded Brussels sprouts, chopped dates and pistachios. Add dressing, tossing to combine, then add the cheese and toss. Serve immediately.
Note: To shred the Brussels sprouts, cut off the stems, halve them and using a very sharp knife, cut them into shreds. You can also use a mandolin.