Roasted with lemon or served as a salad with a caramelized shallot dressing. Cooked or raw I’m a fan of Brussels sprouts. However, in the eyes (and pans) of many of us – Brussels sprouts can be dangerous Brassicas. Well maybe not dangerous, but still something to be avoided. Indeed, the difference between a good sprout – sweet and nutty with just a hint of crunch – and its evil cousin – sulfurous and soggy – is totally in the hands of the cook.
Brussels sprouts, part of the Brassica genus, are an edible bud. They’re mini cabbages, really, in the same family as kale and regular-sized cabbage. Brussels sprouts have been grown since the 13th century in Belgium. But somehow on this continent, by the middle of the last century, they developed a reputation for being repulsive. Partly because they were often served boiled to a pulpy mess. Times have changed and so have our attitudes towards this little bud. Treat your Brussels sprouts gently and cook them hot and fast (or not at all) and they will reward you with tenderness and a complex flavor.
Sprouts with Caramelized Shallot Dressing
Try shaving them raw and tossing them with one of the best sweet and sour vinaigrettes I know. Caramelized Shallot Dressing. This salad has a good balance of earthy and bright flavors. It is full of crunch (apples) and cream (pecorino). The chewy dates provide unexpected texture. The shredded Brussels sprouts provide the thrill of frill. Not something you can say about any old salad. GREG
Follow the link on “evil cousin” above and watch Brussels Sprouts: A Horror Film a silly video I made way back in 2009!
Brussels Sprouts Salad with Apples and Caramelized Shallot Dressing
Print This Recipe Yield 4–6Source Adapted from Terrine Restaurant Los Angeles, CAPublished
Ingredients
- 1 cup canola oil (plus 1 tablesppon more for sauté pan)
- 1 cup lightly packed, thinly sliced shallots
- 3/4 cup cider vinegar
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- kosher salt (as needed)
- 1 pound trimmed Brussels sprouts
- 4 ounce whole moist dates (pitted and thinly sliced)
- 1 large sweet apple (such as Fuji or Pink Lady, cut into ½‑inch cubes)
- 4 ounce Pecorino Romano (cut into ½‑inch cubes)
- 3 ounce whole candied pecans (roughly chopped)
Directions
Make the dressing: Heat 1 tablespoon canola oil over high heat in a sauté pan. Add the sliced shallots and cook until caramelized, stirring often, about 5 minutes. Once nicely colored add the vinegar and reduce the liquid by half about 2 minutes. Carefully add the hot shallots and all the liquid to a blender and puree. Stop the machine and add the honey, mustard, remaining 1‑cup canola oil, and salt to taste. Puree again, scraping down the sides as needed, and set aside.
Make the salad: Thinly slice trimmed Brussels sprouts using a mandoline or food processor fitted with the slicer attachment. Transfer to a large bowl. Add dates, apples, Pecorino, pecans, and a generous 3/4 cup caramelized shallot dressing; toss to combine.
Let the salad stand 5 minutes to allow the Brussels sprouts to wilt slightly and the flavors to marry.
My husband LOATHES Brussels sprouts!
This might just very well be the recipe that turns him around.
Now I’m kicking myself for not buying the Brussels sprouts I was eyeing at the market today. I’m way overdue to make a BS salad and yours sounds perfect!!
I love everything about this salad, especially the dressing. Even though I usually make my own vinaigrettes there’s a store-bought onion dressing that my husband and I have taken a liking to for heavier greens. I’d much rather have this!!
We love Brussel’s Sprouts. I have to admit, I’ve never had them boiled, but I can surely see how it would be a total turn off! The combination of flavours and textures you’ve chosen for this dish seem outstanding and that caramelized shallot dressing sounds out of this world.
I wasn’t able to connect to the movie, is the link OK?
That dressing looks terrific. As does the entire salad! I used to loathe Brussels sprouts, for just the reason you mentioned: My mom would cook them to death. The odor of them cooking was awful; the flavor, when they finally hit the table after hours of being boiled into submission, was worse. These sprouts, on the other hand, look delightful. Thanks!
I think dates are a perfect compliment to Brussel sprouts and I love the added extra sweet element of the apples. Great salad!
Can’t wait to try this. However I’m not sure I can escape the horror of that little sprout coming out of your mouth! But I’m sure this recipe will help!
We are Brussels Sprouts lovers and proud of it! Love the salad and especially the dressing — I am in a dressing rut and needed this inspiration! Oh, and the movie? Inspired! Brilliant! My favorite scene was you sitting in the chair with the three sprouts beside you.
I love the film! (I’d never seen it.) I also love the salad. The way you’ve described it sounds so fantastic!
I would never have thought to combine dates, apples and Brussels sprouts. Your salad sounds different and delicious.
I love love love everything about this salad and vinaigrette! What a lovely combination. And the apples and dates add so much.