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For a better vinaigrette—and a better slaw—swap oil for nutty browned butter
Shaved Brussels Sprouts with Browned Butter Vinaigrette
In this slaw-like salad, the rich, nutty flavor of browned butter pairs perfectly with the woodsy notes of sherry vinegar. Smoked almonds add salty crunch and dried cranberries stud the shredded Brussels sprouts with color and sweet-tart fruitiness. The fastest, easiest way to shred the sprouts is with a food processor fitted with a thin slicing disk (4 millimeter or thinner). Otherwise, slice them thinly by hand using a chef's knife. The sprouts can be shredded up to a day ahead and refrigerated in a zip-close bag. The dressing can be made up to a day ahead and refrigerated in an airtight container; bring to room temperature before using.
8
Servings
Tip
Don't dress the shredded sprouts without first salting them and letting them stand for 15 minutes. This slightly softens and tenderizes the shreds. And allowing the salad to stand for at least 15 minutes after dressing seasons the sprouts throughout.
30 minutes
Ingredients
-
1
pound Brussels sprouts, trimmed and finely shredded (see note)
-
Kosher salt and ground black pepper
Directions
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