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Upgraded Shaved Brussels Sprout Salad

Bright, savory, crunchy salad with crispy shallots (serves 4-6)

Ingredients

Salad

  • 1½ pounds Brussels sprouts, trimmed and thinly sliced
  • ½ teaspoon kosher salt (for salting Brussels sprouts)
  • ½ cup shaved Parmesan cheese
  • ½ cup toasted pecans or walnuts, roughly chopped
  • ¼ cup dried cranberries or pomegranate seeds (optional)
  • 1-2 tablespoons olive oil (for optional flash-sauté)

Upgraded Dressing

  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 small garlic clove, minced or grated
  • ½ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

Crispy Shallots

  • 2-3 large shallots, thinly sliced into rings
  • ½ cup neutral oil (vegetable or canola)
  • Kosher salt, to taste

Technique: Improving Brussels Sprouts Texture

The key to a great shaved Brussels sprout salad is addressing the vegetable's natural bitterness and tough texture. Here's how:

Light Salting: After slicing your Brussels sprouts, toss them with about ½ teaspoon of kosher salt and let them rest for 10-15 minutes. This draws out excess moisture and slightly softens the leaves while mellowing their bitterness. The sprouts will wilt just enough to become more tender while maintaining their crunch.

Optional Flash-Sauté: For an even more elevated version, after the resting period, you can quickly sauté the salted Brussels sprouts in a large skillet over high heat with 1-2 tablespoons of olive oil for 2-3 minutes, just until they start to pick up a little color at the edges. This adds a subtle caramelized sweetness and further softens their texture. Let them cool completely before dressing.

Directions

Prepare the Crispy Shallots

  1. Line a plate with paper towels and set aside.
  2. Add the thinly sliced shallots and oil to a small saucepan or skillet. The oil should just barely cover the shallots.
  3. Turn the heat to medium and cook, stirring occasionally, for 10-15 minutes. Watch carefully as they start to turn golden brown - they can go from perfect to burnt quickly.
  4. Once the shallots are deeply golden and crispy, use a slotted spoon to transfer them to the paper towel-lined plate. They'll continue to crisp up as they cool.
  5. Sprinkle immediately with a pinch of kosher salt. Set aside. (The leftover shallot oil can be saved for other uses.)

Prepare the Brussels Sprouts

  1. Trim the stem end of each Brussels sprout and remove any damaged outer leaves.
  2. Using a sharp knife or mandoline, thinly slice the Brussels sprouts (about ⅛-inch thick).
  3. Place the sliced Brussels sprouts in a large bowl and toss with ½ teaspoon kosher salt.
  4. Let rest for 10-15 minutes to soften and mellow the bitterness.
  5. Optional: If flash-sautéing, heat 1-2 tablespoons olive oil in a large skillet over high heat. Add the salted Brussels sprouts and cook for 2-3 minutes, stirring frequently, until slightly softened and lightly charred at the edges. Transfer to a large bowl and let cool completely.
  6. If not sautéing, pat the Brussels sprouts dry with paper towels to remove excess moisture.

Make the Dressing

  1. In a small bowl, whisk together the lemon juice, Dijon mustard, honey, and minced garlic.
  2. While whisking constantly, slowly drizzle in the olive oil until the dressing is emulsified and smooth.
  3. Season to taste with salt and freshly ground black pepper. The dressing should be bright and tangy with a good balance of sweet and savory.

Assemble the Salad

  1. Add the cooled Brussels sprouts to a large serving bowl (if not already there).
  2. Pour about three-quarters of the dressing over the Brussels sprouts and toss well to coat evenly. Let the dressed sprouts sit for 5 minutes to absorb the flavors.
  3. Add the shaved Parmesan, toasted nuts, and dried cranberries (if using). Toss gently to combine.
  4. Taste and add more dressing if needed, along with additional salt and pepper to taste.
  5. Top with the crispy shallots just before serving (to maintain their crunch).
  6. Serve immediately or within 30 minutes for best texture.

Why This Pairs Perfectly with Turkey Pot Pie

This Brussels sprout salad is the ideal companion to a rich, creamy turkey pot pie for several reasons:

Textural Contrast: The salad's crispy, crunchy elements (raw Brussels sprouts, toasted nuts, and crispy shallots) provide a refreshing contrast to the soft, tender filling and flaky crust of the pot pie.

Brightness Cuts Richness: The lemon-Dijon dressing adds a bright, acidic punch that cuts through the heavy, buttery richness of the pot pie, cleansing your palate between bites.

Temperature Balance: Serving a cool, crisp salad alongside a hot, steaming pot pie creates an appealing temperature contrast that makes both dishes more enjoyable.

Seasonal Harmony: Brussels sprouts are at their peak in fall and winter, the same time when comfort foods like turkey pot pie shine. They're both cold-weather favorites that naturally complement each other.

Nutritional Balance: The raw vegetables add freshness and nutritional value to a meal that's otherwise quite indulgent, making the overall dining experience feel more balanced and complete.

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