Shaved Brussels Sprouts Salad with Maple Vinaigrette—a lighter counterpoint to heartier fare—mingles sautéed and fresh portions of the cabbage with a bright mix of roasted yellow beets, toasted pecans, pomegranate arils, and shaved Parmesan.
Shaved Brussels Sprouts Salad with Maple Vinaigrette
Makes 6 to 8 servings
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- ¼ (1-pound) package thick-cut bacon, cut into 1-inch pieces
- ½ pound Brussels sprouts, peeled
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ pound Brussels sprouts, sliced thin using a mandoline
- 1 (5-ounce) bag fresh spring mix lettuces
- 3 small yellow beets, roasted and quartered
- 1 cup toasted pecans
- ½ cup pomegranate arils
- 1½ cups freshly shaved Parmesan cheese
- Maple Vinaigrette (recipe follows)
- In a large sauté pan, cook bacon over medium-high heat until crisp; remove from pan, and let drain on paper towels.
- To same pan, add peeled Brussels sprouts; reduce heat to medium. Season with salt and pepper. Cook, stirring occasionally, until slightly wilted, about 3 minutes. Remove from heat.
- In a large bowl, combine peeled and sliced Brussels sprouts, lettuces, beets, pecans, pomegranate arils, and reserved bacon. Add Parmesan to mixture. Drizzle with Maple Vinaigrette just before serving.
Makes approximately 1½ cups
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- 1⁄3 cup red wine vinegar
- 1 shallot, minced
- 1 teaspoon chopped fresh thyme
- 1 teaspoon mirin
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoons maple syrup
- ¾ cup extra-virgin olive oil
- In a small bowl, combine vinegar, shallot, thyme, and mirin; let mixture sit for 10 minutes.
- Season with salt and pepper; whisk in maple syrup to combine. Continue whisking, and slowly drizzle in olive oil. Store in an airtight container in the refrigerator for up to 5 days.