This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
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.
Ingredients
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1
pound Brussels sprouts, trimmed and finely shredded (see note)
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Kosher salt and ground black pepper
Directions
Pardon the interruption
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