This salad’s crunch from the Brussels sprouts and bread crumbs, paired with the warmth of just-caramelized shallots, is absolutely addictive. This recipe is the perfect standalone starter for a holiday feast or, if preferred, a foundation for a protein.
Ingredients:
- 1 large shallot, thinly sliced
- 1/3 cup olive oil, divided
- 1/2 cup panko bread crumbs
- 1 tablespoon butter
- 1 12-ounce bag shaved Brussels sprouts
- Zest and juice of 1 lemon
- 1 heaping tablespoon grainy Dijon mustard
- 1 tablespoon champagne or white wine vinegar q Flaky sea salt
- Black pepper
- Grated Parmesan cheese
Directions:
In a small saucepan, heat two tablespoons of olive oil over medium heat. Add shallots, stirring often until caramelized, about five minutes. Meanwhile, in a second saucepan, heat butter over medium heat. Add panko to the pan, stirring until golden brown, about three minutes. Remove from heat. Pour Brussels sprouts into a large bowl. In a large measuring cup, stir the remaining olive oil, lemon zest and juice, mustard, vinegar, and pinches of salt and pepper. When shallots are ready, pour directly into the measuring cup. Whisk once more and pour immediately over Brussels. Toss well to coat and soften Brussels sprouts. Garnish with parmesan, panko, flaky salt, and black pepper to taste.
Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.
By Cara Greenstein
