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.