Brussels Sprout Salad with Warm Mustard Vinaigrette
By Lan LamPublished on September 29, 2015
Time
50 minutes
Yield
Serves 6
Ingredients
5 tablespoons white wine vinegar 1 tablespoon whole-grain mustard 1 teaspoon sugar Salt and pepper 1 shallot, halved through root end and sliced thin crosswise¼ cup dried apricots, chopped5 tablespoons vegetable oil ⅓ cup shelled pistachios, chopped1 ½ pounds Brussels sprouts, trimmed, halved, and sliced thin1 ½ ounces (1 ½ cups) watercress, chopped4 ounces ricotta salata, shaved into thin strips using vegetable peeler
Before You Begin
A food processor’s slicing blade can be used to slice the Brussels sprouts, but the salad will be less tender.
Instructions
- Whisk vinegar, mustard, sugar, and 1/4 teaspoon salt together in bowl. Add shallot and apricots, cover tightly with plastic wrap, and microwave until steaming, 30 to 60 seconds. Stir briefly to submerge shallot. Let cool to room temperature, about 15 minutes.
- Heat oil in 12-inch skillet over medium heat until shimmering. Add pistachios and cook, stirring frequently, until pistachios are golden brown, 1 to 2 minutes. Off heat, whisk in shallot mixture. Add Brussels sprouts and toss with tongs until dressing is evenly distributed and sprouts darken slightly, 1 to 2 minutes. Transfer to serving bowl. Add watercress and ricotta salata and toss to combine. Season with salt and pepper to taste, and serve immediately.
Time
50 minutesYield
Serves 6Ingredients
5 tablespoons white wine vinegar
1 tablespoon whole-grain mustard
1 teaspoon sugar
Salt and pepper
1 shallot, halved through root end and sliced thin crosswise
¼ cup dried apricots, chopped
5 tablespoons vegetable oil
⅓ cup shelled pistachios, chopped
1 ½ pounds Brussels sprouts, trimmed, halved, and sliced thin
1 ½ ounces (1 ½ cups) watercress, chopped
4 ounces ricotta salata, shaved into thin strips using vegetable peeler
Ingredients
5 tablespoons white wine vinegar
1 tablespoon whole-grain mustard
1 teaspoon sugar
Salt and pepper
1 shallot, halved through root end and sliced thin crosswise
¼ cup dried apricots, chopped
5 tablespoons vegetable oil
⅓ cup shelled pistachios, chopped
1 ½ pounds Brussels sprouts, trimmed, halved, and sliced thin
1 ½ ounces (1 ½ cups) watercress, chopped
4 ounces ricotta salata, shaved into thin strips using vegetable peeler
Ingredients
5 tablespoons white wine vinegar
1 tablespoon whole-grain mustard
1 teaspoon sugar
Salt and pepper
1 shallot, halved through root end and sliced thin crosswise
¼ cup dried apricots, chopped
5 tablespoons vegetable oil
⅓ cup shelled pistachios, chopped
1 ½ pounds Brussels sprouts, trimmed, halved, and sliced thin
1 ½ ounces (1 ½ cups) watercress, chopped
4 ounces ricotta salata, shaved into thin strips using vegetable peeler
Why This Recipe Works
Our Brussels sprout salad is dressed in a warm mustard vinaigrette that gently tenderizes the sprouts while letting them retain their fresh flavor. Bites of quick-pickled shallot and dried apricots add pop to the salad, while Ricotta salata cheese, chopped toasted pistachios, and watercress add richness, flavor, and a touch of bitterness. We dress the salad in the skillet before transferring it to a serving bowl.
Before You Begin
A food processor’s slicing blade can be used to slice the Brussels sprouts, but the salad will be less tender.
Instructions
- Whisk vinegar, mustard, sugar, and 1/4 teaspoon salt together in bowl. Add shallot and apricots, cover tightly with plastic wrap, and microwave until steaming, 30 to 60 seconds. Stir briefly to submerge shallot. Let cool to room temperature, about 15 minutes.
- Heat oil in 12-inch skillet over medium heat until shimmering. Add pistachios and cook, stirring frequently, until pistachios are golden brown, 1 to 2 minutes. Off heat, whisk in shallot mixture. Add Brussels sprouts and toss with tongs until dressing is evenly distributed and sprouts darken slightly, 1 to 2 minutes. Transfer to serving bowl. Add watercress and ricotta salata and toss to combine. Season with salt and pepper to taste, and serve immediately.
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