This Brussels sprouts- based salad is reminscent of a traditional Waldorf salad but it would pair well with roasted salmon or as a lighter, vegetarian dinner alongside roasted squash and caramelized onions It is fresh, crunchy and sweet and holds well in the fridge for a day or two after being dressed, making it the perfect make-ahead option for tomorrow’s lunch.
Vinaigrette
- 1 lemon, zest and juice
- 1 small shallot, minced
- Spoonful of honey
- Pinch red pepper flakes
- Large pinch kosher salt
- 1/3 C evoo
Salad
- 1 bag Brussels sprouts, thinly sliced
- 1 1/2 C grapes, cut in half or quartered
- 1 celery stalk, thinly sliced
- ½ C fresh mint leaves
- 2/3 C toasted walnuts, chopped (a couple big handfuls)
- ½ C crumbled/shaved cheese of choice (I used Roquefort but goat cheese, shaved parm, mozzarella, and many others would all be delicious
Method
Make the vinaigrette: Add ingredients except evoo to a small jar or bowl. Allow to sit while composing the other salad ingredients before adding the evoo. This allows the shallot to lightly pickle and mellow. Right before you’re ready to toss the salad, add the evoo and cover and shake the jar or whisk well. You’ll only need about half of the dressing. Save the remainder for any other salad.
Compose and dress the salad: Combine the Brussels sprouts, grapes, celery, mint leaves, toasted walnuts and cheese to a serving bowl. Add about half the vinaigrette and toss well. Taste, adjusting the seasoning with extra salt, freshly cracked pepper and vinaigrette as needed. Enjoy
Serves 4-6 people