Brussels Sprouts Salad with Dates, Manchego and Honey-Mustard Vineagrette
Being a Brussels sprouts convert for the past couple of years, this seems like a pretty
extreme way to enjoy them…raw and shredded. But I guess that really means I love them, even when they aren’t braised in cream. Maybe it’s a sign that my taste buds are about dead, but I really love this salad. It’s so crisp and crunchy and delicious in the winter. I based the components on a salad at at restaurant in Chicago, and found the perfect dressing from Food52.
For the salad:
20 young brussels sprouts
1/2 c sliced dates (or dried cherries)
1/2 c cubed Manchego cheese
1/2 c toasted almonds, chopped
For the dressing:
1/3 c olive oil
1/8 cup lemon juice
3 T mirin rice wine vinegar
1 1/2 T honey
1 1/2 T Dijon mustard
Salt and pepper to taste
To make the salad: Trim the young brussels sprouts very well until you only have the very light green leaves. Using a mandolin or slicer, slice them paper thin leaving the stem.
To make the vinaigrette: In a bowl whisk together mustard, honey, rice vinegar, lemon juice and the salt. While whisking, slowly add the oil. Taste and add more oil or honey as needed to get the balance you like.
In a bowl, toss the shaved Brussels sprouts with the dressing and let sit for 10-30 minutes. When ready to serve, toss with the dates, cheese and almonds.