Shaved Brussels Sprouts Salad with Browned Butter Vinaigrette | Milk Street at Home

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

toasted walnuts

🥗Healthier: toasted pumpkin seeds

💰Cheaper: toasted sunflower seeds

Pumpkin seeds are lower in cost and provide a similar crunch.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are lower in sugar, while raisins are more economical.

Thinly shave the brussels sprouts using a knife, mandoline, or food processor.

Add about 1 teaspoon of salt to the shaved brussels sprouts and massage it in.

Let the brussels sprouts sit for 15 minutes to break down the cell walls and release sugars.

In a skillet, melt 1 stick of butter over medium heat until it begins to foam and turns golden brown, about 5-7 minutes.

Once the butter is browned, set it aside to cool slightly.

In a bowl, combine 2/3 cup of sherry vinegar with a pinch of salt and a couple teaspoons of grainy mustard.

Slowly whisk the browned butter into the vinegar mixture, continuing to whisk for about 20 seconds to cool it down.

Mix the dressing with the brussels sprouts, adding in dried cranberries and toasted almonds.

Let the salad sit to allow flavors to meld together before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens