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.
pound Brussels sprouts, trimmed and finely shredded (see note)
Kosher salt and ground black pepper
01In a large bowl, toss the shredded sprouts with 1½ teaspoons salt. Let stand for 15 minutes. Meanwhile, in a medium bowl, whisk together the vinegar, mustard and 1 teaspoon salt. In a small saucepan over medium-low, melt the butter, then cook, frequently swirling the pan, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 5 to 6 minutes.
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