When I originally bought this bag of shaved brussels sprouts, I thought I would sautee it with some bacon, or roast it in the oven like I usually do. But it’s summer and I decided to make a shaved brussels sprouts salad instead. Plus the work was already done for me, thanks to Trader Joe’s. If you don’t have a Trader Joe’s near you and can’t find pre-shaved brussels sprouts somewhere else, You can chop them thinly with a knife or (carefully) use a mandolin slicer. You may be able to even chop the brussels sprouts up very finely in a food processor. Although, I haven’t tried that yet so don’t quote me on that!
The great thing about this salad is that it tastes even better after sitting in the dressing for a while. That’s not to say you can’t serve it right away, but if you have any left overs you can definitely eat them the next day. It’s not like a regular salad that gets soggy after sitting for even the smallest amount of time in dressing. The brussels sprouts can hold up to the tangy dressing and still retain their crunch. Plus, I toss in dried cranberries and pine nuts (my favorite) to the salad for additional texture and crunch.
Shaved brussels sprouts salad
1 shallot, chopped
2 tablespoons red wine vinegar
1 tablespoon dijon mustard
1/3 cup olive oil
1/2 cup pine nuts
1 10 oz bag of shaved brussels sprouts, like this one from Trader Joe’s – or about 4 cups of shaved brussels sprouts (using a knife or mandolin slicer)
1 cup dried cranberries
salt & pepper
1. In a small mixing bowl, pour the vinegar over the shallots and let sit for 3 minutes.
2. Add the dijon mustard and whisk the vinegar, dijon and shallots together. Next, whisk in the olive oil slowly until the dressing comes together (emulsification). Season with salt and pepper.
3. Next, toast the pine nuts in a dry pan over low heat for about 4 minutes. Just until the oils are released and they are slightly browned.
4. Toss the pine nuts, shaved brussels sprouts and cranberries together in a large bowl and pour the vinaigrette over the salad. Mix well and season with salt and pepper to taste.
This salad is great served alongside some pork tenderloin