Keeping the shaved brussel sprouts raw welcomes a bright green crunch to the table. Thanksgiving wouldn’t be complete without those crispy onions and they’re the perfect accompaniment to this salad. This recipe makes either a fantastic side dish or starter.
Serve with Duckhorn Vineyards North Coast Sauvignon Blanc.
2 lbs brussel sprouts (~20-30)
1/4 cup plus 2 tbsp Extra Virgin Olive Oil
3 lemons, for zest and juice
1 tbsp dijon mustard
1 tbsp honey
1 tbsp chopped fresh parsley
2 tbsps chopped fresh dill
6 ozs of crispy onions (a heaping cup)
- Start by shaving the brussel sprouts as thin as possible; this is best done with a mandolin, holding the base of the brussel sprout for safety and discarding once it’s shaved. If you don’t have a mandolin, a sharp knife or a food processor with a shredder attachment will do Note: If using a food processor, trim the bottoms of the brussels before shredding. Set the shaved brussel sprouts aside in the refrigerator with a damp paper towel over the top.
- To make the vinaigrette, start by zesting the lemons and placing the zest in a small mixing bowl with the tablespoon of dijon and tablespoon of honey. Cut the lemons in half and juice them into the bowl and whisk together. Slowly drizzle in the olive oil, whisking constantly until incorporated. Whisk in the herbs and season with a pinch of salt. Set aside.
- Toss the shaved brussel sprouts with the vinaigrette and a few pinches of salt. If your brussel sprouts aren’t super thin, they may need to sit with the dressing for 5-10 minutes before serving.
- Toss in the crispy onions and garnish with fresh dill sprigs just before serving.
Take a look at our recommended pairing below.