Brussels Sprout Salad with Warm Browned Butter Vinaigrette

Name: Brussels Sprout Salad with Warm Browned Butter Vinaigrette
Yield: Serves 6
Ingredients: 1/4 cup, lemon juice; 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 cranberries; 5 tablespoons, unsalted butter; 1/3 cup, hazelnuts, toasted, skinned, and chopped; 1 1/2 pounds, brussels sprouts, trimmed, halved, and sliced thin; 1 1/2 cups, baby arugula, chopped; 4 ounces, Manchego cheese, shaved into thin strips using vegetable peeler

24 comments

Appears in Cook's Illustrated November/December 2015

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

SERVES6

TIME50 minutes

Brussels Sprout Salad with Warm Browned Butter Vinaigrette

WHY THIS RECIPE WORKS

Our Brussels sprout salad is dressed in a warm brown butter vinaigrette that gently tenderizes the sprouts while letting them retain their fresh, mustardy flavor. Bites of quick-pickled shallot and dried cranberries add pop and sweetness to...

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