Brussels Sprouts Salad with Truffle Vinaigrette
I first tried this Brussels sprouts salad at a restaurant in Mexico, and my friends and I loved it so much we ordered it every single night! So of course I had to recreate it at home. The combination of shaved sprouts, golden raisins, almonds, and Parmesan tossed in a truffle oil vinaigrette makes this dish crunchy, savory, and a little unexpected.
Servings: 4 people
Ingredients
Dressing
- 3-4 Tablespoons sherry vinegar some sherry vinegars are more mellow than others
- ½ small shallot finely diced
- 6 Tablespoons truffle oil some taste bland and boring; I used Truff and think it’s pretty good!
- ½ teaspoon truffle salt sea salt
- Freshly ground black pepper to taste
Salad
- 1 pound Brussels sprouts ends trimmed, halved
- ⅓ cup golden raisins that’s what they used at the restaurant or dried fruit of your choice, like dried apricots
- ⅓ cup thinly sliced almonds the thinner you can find, the better in this salad
- shaved parmesan to taste
Instructions
- In a small bowl or a jar with a screw-top lid, combine shallot with sherry vinegar and let sit for about 10 minutes. Add the additional dressing ingredients and mix or shake until emulsified.
- Slice the Brussels sprouts as thinly as possible with a sharp knife. If necessary, you can use the slicing disc on a food processor, but it won’t be super thin unless you have an adjustable slicing disc. Place in a serving bowl. If your Brussels sprouts are not very thin, consider massaging the dressing into the Brussels sprouts.
- Add the raisins, almonds and Parmesan to the shredded Brussels sprouts. Toss to combine well and taste for seasoning.
Notes
- Storage: If you’d like to make this salad ahead or save leftovers, keep the shaved Brussels sprouts and dressing in separate containers in the refrigerator for up to 2 days. Toss them together just before serving for the best crunch. If the salad is already dressed, it will soften but still taste delicious the next day.
- Slice thinly: The thinner the sprouts, the lighter the salad. A sharp knife works best, but a mandoline is quick and reliable.
- Balance bitterness: The vinaigrette plus a touch of dried fruit helps mellow any strong flavors. If your sprouts taste especially bold, let them sit in the dressing for 10 minutes before serving.
- Make-ahead friendly: Shave the sprouts and prep the dressing up to a day early. Just wait to toss everything together until right before serving.