This shaved Brussels sprouts salad is a Thanksgiving creation from Katie Lee Biegel, co-host of Food Network's "The Kitchen," and appears in her newest cookbook It's Not Complicated.
"If I were to make a list of my top 10 successful recipes, this salad would be on it. The dressing is bright and lemony; the sprouts are crunchy, with their bitterness perfectly balanced out by the sweet dates and creamy Manchego. I came up with the idea for it a few years ago around Thanksgiving. I find that everything else in the traditional meal is so heavy on the plate, and this salad adds the perfect pop of flavor. Bonus: You don’t have to take up any of that valuable oven space. If you want to stretch the salad, add a bag of arugula." –Katie Lee Biegel
Adapted from It's Not Complicated by Katie Lee Biegel. Copyright © 2021 by Katie Lee Biegel. Used with permission by Abrams. All rights reserved.
- ½ cup fresh lemon juice
- 2 tablespoons minced shallots
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ cup extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 1 pound Brussels sprouts, stems trimmed
- ¼ cup chopped dates
- ¼ cup diced Manchego cheese
- ¼ cup chopped almonds
In a small bowl, combine the lemon juice and shallots. Let stand for 5 minutes, so the acidity in the lemon juice can begin to break down the shallots. Whisk in the mustard and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and pepper to taste.
In a food processor fitted with the slicing blade, process the sprouts until all are thinly sliced. (Alternatively, use a knife to thinly slice them, or buy a bag of already sliced sprouts in the produce section of your grocery store.)
Add the sprouts, dates, cheese and almonds to a salad bowl, drizzle with the dressing, and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.