Shaved Brussels Sprout Salad with Citrus Shallot Vinaigrette
Happy Fall, friends! I originally wrote this post for my Shaved Brussels Sprout Salad back in January, but wanted to update it for a number of reasons. Fall veggies are without a doubt my favorite, and brussels might top that list for me. So, here I am...updating and shit.
My original recipe called for sautéing the shallots for the dressing, and then separately sautéing the brussels for more of a warm, comforting salad. It was good as is. In fact, I still recommend serving that way if you prefer a warm salad - but I'd suggest adding farro or quinoa to elevate the texture a bit. The sautéed sprouts become soft, and need a little bit of pizzaz that only a hearty grain can add.
I recently came across a raw and shaved brussels sprout side dish that was so amazing I couldn't stop eating it. Raw sprouts can be intimidating as their flavor is really polarizing, but shaving them allows you to savor their freshness, while simultaneously allowing maximal surface area to coat in a delicious sauce of dressing. Once you get past the fact you are actually consuming raw sprouts, you'll fall in love with this crunchy, sweet, and surprisingly fresh take on a fall salad.
I decided to stick with the raw theme and boy, am I glad I did. I really messed up by sautéing those shallots. But hey! That's what cooking is all about right? Testing, re-testing, and then testing some more. It's magical what one ingredient or culinary technique can do to a recipe. Because I left the shallots raw I also reduced the amount used. Shallots have a strong taste, so a little goes a long way.
The second reason I decided to update some of my older posts is because my original photos are atrocious. Like, terrifying. I was so excited to start blogging and sharing my favorite recipes with you all, that I didn't care what the pictures looked like. Now, I know better.
I had been toying around with the idea of getting a new camera for about a year now. My trusty Canon Rebel has been serving me wonderfully for the last 10 years, but it can't properly do the things I need it to do. Because I work 9-6 daily, a lot of my time for Dollop of Dani is in the evening and I need the kind of camera that can take solid pictures in low light. Plus, after 10 years, I think it was time for an upgrade.
My photos are by no means perfect, and I'm still a beginner when it comes to low-light photography, but I am so excited to learn the new aspects of this camera and really take my photos to the next step.
Serving Size: 4 side servings
1 lb brussels sprouts
1/4 cup chopped almonds
1/2 pear chopped or thinly sliced
shaved parmesan or asiago to taste (so, a lot)
1/2 tbsp olive oil
1 tbsp finely diced shallot
2 tbsp greek yogurt
1 tbsp olive oil
2 tbsp (about 1/2 lemon) lemon juice*
1/4 tsp honey
salt and pepper to taste
1. Thinly slice brussel sprouts, or pulse a few times in a food processor. This salad is raw, so sprouts should be shaved or sliced as thin as possible.
2. Meanwhile combine all dressing ingredients in a bowl (or blender if you prefer smoother consistency, but may need to double recipe for it to work).
3. In a large salad bowl toss sprouts, almonds, and pears. Add in 3/4 the dressing and toss to combine.
6. Plate the salad, drizzle with a little more dressing, top with cheese!
*This is also amazing with orange, I can't wait to try blood orange!