Introduction
Whether you’re looking for a light lunch or a vibrant side dish, this Brussels Sprout Salad with Lemon Honey Dijon Vinaigrette is sure to impress. The combination of fresh Brussels sprouts, toasted almonds, and Pecorino Romano cheese is elevated by a zesty and tangy dressing, making it a delicious and nutritious choice for any meal.
Detailed Ingredients with measures
For the Lemon Honey Dijon Vinaigrette:
2½ tablespoons fresh lemon juice (from 3 lemons)
1 tablespoon honey
1 teaspoon Dijon mustard
1 shallot, minced
2 cloves garlic, minced
¼ cup extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
For the Salad:
1½ pounds Brussels sprouts (green and/or purple or a combination)
½ cup sliced almonds, toasted
½ cup shredded Pecorino Romano cheese
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 15 minutes (plus marinating time)
Yield: 4 servings
Enjoy this refreshing salad, perfect for any occasion!
Detailed Directions and Instructions
For the Lemon Honey Dijon Vinaigrette:
1. In a medium-sized mixing bowl, combine fresh lemon juice, honey, Dijon mustard, minced shallot, and minced garlic.
2. Whisk vigorously until the mixture is well combined.
3. While continuously whisking, slowly drizzle in the extra virgin olive oil until the vinaigrette is emulsified.
4. Season with kosher salt and freshly ground black pepper to taste.
For the Brussels Sprout Salad:
1. Using the slicing blade of a food processor set to almost the thinnest setting, slice the Brussels sprouts. Transfer the shaved Brussels sprouts to a large bowl.
2. Drizzle the prepared vinaigrette over the shaved Brussels sprouts. Toss until the sprouts are evenly coated.
3. Allow the dressed Brussels sprouts to sit for 30 minutes, or up to 2 hours, in the refrigerator to marinate.
4. Just before serving, add the toasted sliced almonds and shredded Pecorino Romano cheese to the salad. Toss gently to combine.
5. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper, if necessary.
Notes
Storage:
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Cook techniques
Whisking
Whisking is used to combine liquid ingredients, creating a smooth and uniform mixture. In this recipe, whisk the lemon juice, honey, Dijon mustard, minced shallot, and garlic together before adding the olive oil.
Emulsifying
Emulsifying involves mixing two liquids that usually don’t combine well, such as oil and vinegar or lemon juice. To achieve this, drizzle the olive oil slowly into the whisked mixture while continuously whisking until it forms a cohesive vinaigrette.
Slicing
Slicing vegetables thinly can enhance the texture and flavor of a dish. Use a food processor with a slicing blade set to the thinnest setting to slice the Brussels sprouts evenly, ensuring they absorb the vinaigrette more effectively.
Marinating
Marinating allows flavors to develop as the ingredients sit together for a period. Letting the dressed Brussels sprouts sit in the refrigerator helps the vinaigrette penetrate the sprouts, enhancing their taste.
Tossing
Tossing is a technique used to combine ingredients evenly without breaking them apart. After adding the vinaigrette and before serving, toss the Brussels sprouts with the toasted almonds and cheese to distribute everything evenly.
FAQ
Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice is preferred for its bright flavor, but bottled lemon juice can be used in a pinch.
How can I make the vinaigrette sweeter?
You can add more honey to the vinaigrette to increase its sweetness. Adjust to your taste preference.
Can I substitute another type of cheese?
Yes, you can substitute Pecorino Romano with Parmesan or feta cheese for different flavor profiles.
How long can the salad be stored?
The salad can be stored in an airtight container in the refrigerator for up to 2 days.
Is it necessary to toast the almonds?
Toasting the almonds enhances their flavor and adds a nice crunch to the salad, but they can be used raw if preferred.
Conclusion
This Lemon Honey Dijon Vinaigrette paired with shaved Brussels sprouts creates a refreshing and flavorful salad. The combination of tangy lemon, sweet honey, and savory elements elevates the salad, making it a delightful addition to any meal. The toasted almonds add crunch, while the Pecorino Romano cheese introduces a creamy and salty contrast.
More recipes suggestions and combination
Quinoa Salad with Lemon Vinaigrette
Consider substituting Brussels sprouts with cooked quinoa for a hearty salad. Toss in diced cucumbers, cherry tomatoes, and fresh herbs like parsley or mint for added freshness.
Cabbage Slaw with Honey Mustard Dressing
Use shredded green and red cabbage instead of Brussels sprouts, and dress it with a similar honey mustard vinaigrette. Add in grated carrots and chopped apples for extra color and sweetness.
Roasted Beet and Goat Cheese Salad
Try roasting beets and plating them alongside mixed greens. Drizzle with a lemon vinaigrette and top with crumbled goat cheese and walnuts for an earthy, rich flavor combination.
Kale Salad with Almonds and Feta
Replace Brussels sprouts with chopped kale, and mix in toasted almonds and crumbled feta cheese. Drizzle with the lemon honey Dijon vinaigrette for a zesty touch.
Mixed Greens with Citrus Vinaigrette
Create a light salad using a mix of your favorite greens, and dress them with a citrus-based vinaigrette made from orange juice instead of lemon. Add sliced avocado and pistachios for a nutritious boost.
