Brussels Sprouts with Walnut Vinaigrette
A sophisticated salad featuring tender brussels sprout leaves and radicchio tossed in a rich walnut-shallot vinaigrette, finished with shaved Parmesan, lemon zest, and toasted walnuts.
Ingredients
- •3¾ cups brussels sprouts
- •1 teaspoon Kosher salt
- •½ cup walnut halves
- •2½ tablespoons unsalted butter
- •1 tablespoon walnut oil
- •1 medium shallot
- •3⅓ tablespoons Champagne vinegar
- •1¼ teaspoons Dijon mustard
- •⅛ teaspoon sugar
- •¼ teaspoon black pepper
- •½ head radicchio
- •2 ounces Parmesan
- •¾ teaspoons lemon zest
Cooking Instructions
- 1.
Blanch brussels sprouts in boiling salted water for 30 seconds; drain and immediately transfer to a large bowl of ice water to cool. Spin in a salad spinner to dry leaves (or pat dry with kitchen towels). DO AHEAD: Can be made 2 days ahead. Wrap in a kitchen towel, transfer to a resealable plastic bag, and chill.
5 min
- 2.
Crush 2 1/2 tablespoons walnuts with a rolling pin or the side of a knife; set aside. Melt butter with 1 tablespoon oil in a small saucepan over low heat. Add shallot and crushed walnuts; cook, stirring frequently, until shallot softens, about 2 minutes. Whisk in vinegar, mustard, and sugar. Remove vinaigrette from heat; season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to a container, cover, and chill. Let vinaigrette come to room temperature before serving.
10 min
- 3.
Place brussels sprouts and radicchio in a large bowl. Pour walnut vinaigrette over brussels sprouts mixture and toss to coat well. Transfer to a serving dish. Using a vegetable peeler, shave cheese over. Sprinkle with lemon zest and remaining walnuts. Drizzle with walnut oil.
5 min
