Brussels Sprout & Pear Salad (Print Version)
# Ingredients:
→ Dressing
01 -
2 Tbsp. minced shallots
02 -
2 Tbsp. sherry vinegar (or white wine vinegar)
03 -
1 Tbsp. whole-grain mustard
04 -
2 tsp. honey
05 -
1/2 tsp. kosher salt, divided
06 -
1/4 tsp. black pepper
07 -
1/4 cup plus 1 Tbsp. extra-virgin olive oil
→ Salad
08 -
1 lb. Brussels sprouts
09 -
1/2 cup pecan halves, roughly chopped
10 -
1 red pear, cored and diced (Red Anjou pears recommended)
11 -
1 rib celery, thinly sliced
12 -
1/2 cup shaved or grated Pecorino Romano (or Parmigiano Reggiano)
# Instructions:
01 -
Prepare dressing by combining shallots, vinegar, mustard, honey, 1/4 tsp. salt, and black pepper in a glass jar or liquid measuring cup; mix well. Gradually stream in 1/4 cup olive oil, whisking constantly, until smooth. Set aside.
02 -
Trim and slice half of the Brussels sprouts in half lengthwise (these will be sautéed). Shave the remaining half on a mandoline, or use a sharp chef's knife to very thinly slice (these will remain raw). Place the shredded Brussels sprouts in a large mixing bowl.
03 -
Toast pecans in a dry skillet over medium heat, tossing often, until fragrant, about 3 to 4 minutes. Transfer to a bowl.
04 -
Using the same pan over medium heat, add 1 Tbsp. olive oil followed by the halved Brussels sprouts. Arrange cut side-down and let cook, undisturbed, for 3 to 4 minutes, until nicely golden. Toss, and continue cooking 3 to 5 more minutes, until tender. Season with remaining 1/4 tsp. salt.
05 -
Add sautéed Brussels to the bowl with raw shredded sprouts, and toss (the residual heat of the cooked sprouts will slightly soften the raw).
06 -
Add pear, pecans, celery, and cheese to bowl with Brussels. Pour dressing overtop and toss to combine. Taste and season with a pinch more salt, if needed.
# Notes:
01 -
The salad can be assembled 1 to 2 hours ahead, however it's best to wait to add the dressing until right before serving.
02 -
Refrigerate leftovers in an airtight container for up to 3 days.
03 -
This salad features a mix of raw and cooked Brussels sprouts for varied texture.