Brussels Sprout Salad with Warm Mustard Vinaigrette

Name: Brussels Sprout Salad with Warm Mustard Vinaigrette
Yield: Serves 6
Ingredients: 5 tablespoons, white wine vinegar; 1 tablespoon, whole-grain mustard; 1 teaspoon, sugar; , Salt and pepper; 1 , shallot, halved through root end and sliced thin crosswise; 1/4 cup, dried apricots, chopped; 5 tablespoons, vegetable oil; 1/3 cup, shelled pistachios, chopped; 1 1/2 pounds, Brussels sprouts, trimmed, halved, and sliced thin; 1 1/2 ounces (1 1/2 cups), watercress, chopped; 4 ounces, ricotta salata, shaved into thin strips using vegetable peeler

33 comments

Appears in Cook's Illustrated November/December 2015, America's Test Kitchen TV

Salads made with these hearty leaves can be a lot to chew on. We fixed that.

SERVES6

TIME50 minutes

has video

WHY THIS RECIPE WORKS

Our Brussels sprout salad is dressed in a warm mustard vinaigrette that gently tenderizes the sprouts while letting them retain their fresh flavor. Bites of quick-pickled shallot and dried apricots add pop to the salad, while Ricotta salata...

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