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Autumn Crunch: Brussels Salad with Pear. This Brussels Salad with Pear and Pecans is a sophisticated and vibrant dish, perfect for autumn gatherings or elegant dinners. It masterfully combines the slightly bitter notes of Brussels sprouts with the sweetness of pears, the nutty crunch of toasted pecans, and the sharp, salty tang of Pecorino cheese, all brought together by a tangy whole-grain mustard dressing.
I remember making this salad for a Thanksgiving dinner, and it was a revelation. The interplay of sweet, salty, and bitter flavors was so well-balanced, and the varying textures made it a truly memorable dish.
Essential Ingredients
- Shallots: Provide a mild, sweet onion flavor to the dressing. Mince them finely for even distribution.
- Sherry Vinegar (or White Wine Vinegar): Adds a tangy acidity to the dressing. Sherry vinegar offers a slightly sweeter, more complex flavor.
- Whole-Grain Mustard: Adds a sharp, tangy bite and a coarse texture to the dressing. A good quality mustard is key.
- Honey: Balances the acidity of the vinegar and adds a touch of sweetness. Use a high-quality honey for the best flavor.
- Kosher Salt and Black Pepper: Essential for seasoning the dressing and salad. Freshly ground pepper adds a robust flavor.
- Extra-Virgin Olive Oil: Forms the base of the dressing, adding richness. Use a high-quality olive oil for the best flavor.
- Brussels Sprouts: Provide a slightly bitter, earthy base for the salad. Use fresh, firm sprouts.
- Pecan Halves: Add a warm, nutty crunch to the salad. Toasting them enhances their flavor.
- Red Pear: Adds a sweet, juicy contrast to the savory elements. Choose a firm, ripe pear.
- Celery: Adds a crisp, refreshing element to the salad. Thinly slicing it ensures a delicate texture.
- Pecorino Romano (or Parmigiano Reggiano): Adds a sharp, salty flavor. Shaved or grated cheese provides a delicate texture.
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Creating the Brussels Salad
- Dressing Preparation:
- In a small bowl, combine the minced shallots, sherry vinegar (or white wine vinegar), whole-grain mustard, honey, half of the kosher salt, and black pepper. Whisk until well combined. Gradually whisk in the extra-virgin olive oil until the dressing is smooth and emulsified.
- Brussels Sprouts Preparation:
- Slice half of the Brussels sprouts lengthwise for sautéing. Use a mandoline or a sharp knife to thinly shred the remaining half for raw use.
- Pecan Toasting:
- In a dry skillet over medium heat, toast the pecan halves until they are fragrant and lightly browned. Be careful not to burn them.
- Brussels Sprouts Sautéing:
- In the same skillet, add a tablespoon of extra-virgin olive oil. Add the sliced Brussels sprouts and sauté until they are golden brown and tender. Season with the remaining kosher salt.
- Salad Assembly:
- In a large bowl, combine the sautéed and raw Brussels sprouts. Add the diced red pear, toasted pecans, thinly sliced celery, and shaved or grated Pecorino Romano (or Parmigiano Reggiano).
- Dressing Incorporation:
- Pour the prepared dressing over the salad and toss gently until all the ingredients are evenly coated.
- Final Seasoning:
- Taste the salad and adjust the seasoning as needed. Add more salt, pepper, or honey to balance the flavors.
My family finds that adding a touch of maple syrup to the dressing adds a lovely depth of flavor. We also sometimes add a handful of dried cranberries for a pop of sweetness and color.
Variations
Substitute walnuts, almonds, or hazelnuts for the pecans. Use different types of pears or apples, such as Bosc or Honeycrisp. Add other vegetables like thinly sliced red onion or fennel. Use other hard cheeses like Asiago or sharp white cheddar.
Make-Ahead and Storage
Prepare the dressing, toast the pecans, and slice the Brussels sprouts ahead of time. Store them separately in the refrigerator. Combine all the components just before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Frequently Asked Questions
Yes, you can prepare the components separately and combine them before serving. Parmigiano Reggiano, Asiago, or sharp white cheddar can be used as Pecorino substitutes. Combining raw and cooked Brussels sprouts creates a textural contrast. Red Anjou, Bosc, or Bartlett pears work well in this salad. For a vegan version, substitute honey with maple syrup and omit or replace the cheese.
This Brussels Salad with Pear and Pecans is a sophisticated and flavorful dish that brings together the best of autumn’s bounty. Its balanced flavors and delightful textures make it a perfect addition to any meal.
Frequently Asked Questions
- → Can I prepare components of this salad in advance?
- Yes! You can prepare almost everything ahead of time. Shave the raw Brussels sprouts, toast the pecans, and make the dressing up to 2 days in advance. Store each component separately in the refrigerator. The sautéed Brussels sprouts can be prepared up to 1 day ahead and reheated slightly before assembling. Just wait to dice the pear until shortly before serving to prevent browning.
- → What can I substitute for sherry vinegar?
- White wine vinegar is the closest substitute as mentioned in the recipe. Champagne vinegar or apple cider vinegar would also work well. Each will give a slightly different flavor profile, but all will create a delicious dressing. Balsamic vinegar would make the dressing sweeter and darker in color, but could still be used if that's what you have on hand.
- → Is there a way to make this salad dairy-free?
- Absolutely! You can omit the cheese entirely, or replace it with a dairy-free alternative like nutritional yeast for a cheesy flavor. You could also add some thinly sliced avocado for creaminess or some capers for that salty element that the cheese provides.
- → What main dishes pair well with this Brussels sprout salad?
- This versatile salad pairs beautifully with roasted chicken, grilled steak, or baked salmon. It's also excellent alongside a holiday turkey or ham. For a vegetarian meal, serve it with a wild rice pilaf or alongside a hearty bean soup. The bright flavors in the salad complement rich main courses particularly well.
- → Can I use different nuts instead of pecans?
- Yes, walnuts or hazelnuts would be excellent alternatives that pair well with Brussels sprouts and pears. Almonds or pistachios would also work, offering a different but complementary flavor profile. Just make sure to toast them first to bring out their flavor. For a nut-free version, try toasted pumpkin seeds or sunflower seeds.