Brussels Salad with Pear and Pecans
Brussels Salad with pear, pecans, and Pecorino tossed in whole-grain mustard dressing. This simple Brussels Salad is fresh and flavorful, and the perfect holiday side dish.
Servings: 4 to 6 people
Equipment
- Large skillet
- Mixing bowls
Ingredients
- 2 Tbsp. minced shallots
- 2 Tbsp. sherry vinegar (or white wine vinegar)
- 1 Tbsp. whole-grain mustard
- 2 tsp. honey
- 1/2 tsp. kosher salt, divided
- 1/4 tsp. black pepper
- 1/4 cup plus 1 Tbsp. extra-virgin olive oil
- 1 lb. Brussels sprouts
- 1/2 cup pecan halves, roughly chopped
- 1 red pear, cored and diced (I use Red Anjou pears)
- 1 rib celery, thinly sliced
- 1/2 cup shaved or grated Pecorino Romano (or Parmigiano Reggiano)
Instructions
- Prepare dressing by combining shallots, vinegar, mustard, honey, 1/4 tsp. salt, and black pepper in a glass jar or liquid measuring cup; mix well. Gradually stream in 1/4 cup olive oil, whisking constantly, until smooth. Set aside.
- Trim and slice half of the Brussels sprouts in half lenghwise (these will be sautéed). Shave the remaining half on a mandoline, or use a sharp chef's knife to very thinly slice (these will remain raw). Place the shredded Brussels sprouts in a large mixing bowl.
- Toast pecans in a dry skillet over medium heat, tossing often, until fragrant, about 3 to 4 minutes. Transfer to a bowl.
- Using the same pan over medium heat, add 1 Tbsp. olive oil followed by the halved Brussels sprouts. Arrange cut side-down and let cook, undisturbed, for 3 to 4 minutes, until nicely golden. Toss, and continue cooking 3 to 5 more minutes, until tender. Season with remaining 1/4 tsp. salt.Add sautéed Brussels to the bowl with raw shredded sprouts, and toss (the residual heat of the cooked sprouts will slightly soften the raw).
- Add pear, pecans, celery, and cheese to bowl with Brussels. Pour dressing overtop and toss to combine. Taste and season with a pinch more salt, if needed.
Notes
- Make-Ahead: The salad can be assembled 1 to 2 hours ahead, however it's best to wait to add the dressing until right before serving.
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 1cup | Calories: 308kcal | Carbohydrates: 18g | Protein: 8g | Fat: 23g | Saturated Fat: 6g | Sodium: 580mg | Fiber: 5g | Sugar: 9g