Sweet and sour, this Caramelized Shallot Dressing works great on a raw, shaved Brussels Sprouts Salad with Apples, but it’s just as good on cooked vegetables as it is as a dipping sauce for crudites.
- 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)
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.