FALL/ HOLIDAY/ SEASONS/ SIDES

Brussels Sprout Salad with Lemon Vinaigrette

Hello, welcome! Yesterday I told you to stay tuned for how to use some of that leftover preserved lemon paste from our Preserved Lemon Chicken. Well, you don’t have to wait long. Today’s Brussels Sprout Salad with Lemon Vinaigrette incorporates some of that leftover preserved lemon paste into a savory, sweet vinaigrette that will gently wilt shredded Brussels sprouts, coating toasted pecans and dried cranberries. Toss in fresh mint and parsley, top with fluffy grated Parmesan and we have a wonderful salad for your Thanksgiving table. Let’s get to it!

Brussels Sprout Salad with Lemon Vinaigrette

Toast Your Nuts!

First, let’s toast some chopped pecans. Roughly chop a handful of pecans and toast them in a hot, dry skillet over medium heat for a minute or two – just until they are fragrant and begin to toast. Transfer the toasted nuts to a small dish and set aside. We are looking for around 1/4 cup of chopped nuts.

Prep the Brussels Sprouts

Rather than a mandoline slicer, I am going to use my food processor with the shredding blade to thinly slice these sprouts. But first, use a paring knife to slice off the stem ends of the sprouts. I have a one-pound bag of sprouts. Once shredded, transfer the shreds to a large mixing bowl. Then use your hands to fluff and separate the shreds.

The Lemon Vinaigrette

Let’s move on to the lemon vinaigrette. We have one shallot, minced. Two cloves of garlic, minced or pressed. One teaspoon honey; two tablespoons preserved lemon paste; 1/4 cup white balsamic vinegar and 3 tablespoons of olive oil, fresh cracked black pepper.

Add everything but the olive oil and black pepper to a saucepan or skillet. Over medium heat, whisk the ingredients together. When the mixture begins to boil, whisk in the olive oil and the black pepper. Vigorously whisk over the heat to emulsify the oil.

Emulsified preserved lemon dressing

When you have a slightly thickened, emulsified mixture, pour the hot dressing over the shredded Brussels sprouts and mix well to coat all the shreds with dressing. Add 1/3 cup dried cranberries and the toasted nuts, mix to combine.

Roughly chop a few sprigs of parsley leaves and mint leaves. You want about 2 tablespoons of each fresh herb. Add the chopped herbs to the salad and mix once more to incorporate the herbs.

Adding the fresh herbs

Plate it up!

With kitchen tongs, place a serving of the Brussels Sprout Salad with Lemon Vinaigrette on a plate.

Brussels Sprout Salad with Lemon Vinaigrette

Grate Parmesan cheese over the top of each serving to create a lovely mound of fluffy Parmesan.

Brussels Sprout Salad with Lemon Vinaigrette

Don’t be afraid to go overboard with an Everest-sized mound of Parm. It makes a lovely presentation!

Brussels Sprout Salad with Lemon Vinaigrette

The hot dressing wilts the Brussels sprouts just enough to take the raw edge off, but the shreds stay satisfyingly crunchy. The toasted nuts have their toasty flavor and crunch. Dried cranberries bring a sweet tart bite that gives this salad zing both in texture and flavor. Overall the salad has the subtle, savory brightness of the preserved lemon.

I really love this salad all Fall and Winter long, but it really makes a nice side to a holiday meal because it’s so simple to prepare and can be served at room temperature. I hope you give this Brussels Sprout Salad with Lemon Vinaigrette a try, it’s a definite winner! As we start to inch closer to Thanksgiving, stay tuned for great sides and sweets – give me a follow on Pinterest to pin all the Holiday recipes to your boards. Take care and be well, xo Kelly

Brussels Sprout Salad with Lemon Vinaigrette

Brussels Sprout Salad with Lemon Vinaigrette

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...
Side Dish, Salad, Holiday Side, Warm Salad American
By Kelly Djalali Serves: 4-8
Prep Time: 15 minutes Cooking Time: 5 Minutes Total Time: 20 Minutes

Savory preserved lemon is the backbone for the lemony dressing that coats shredded Brussels sprouts, toasted nuts and dried cranberries.

Ingredients

  • For the Dressing
  • 2 tbsp. Preserved Lemon Paste (preserved lemon puréed with fresh lemon juice)
  • 1 Shallot, minced
  • 2 Garlic Cloves, minced or pressed
  • 1 tsp. Honey
  • 1/4 cup White Balsamic Vinegar
  • 3 tbsp. Olive Oil
  • Fresh Cracked Black Pepper
  • Brussels Sprout Salad
  • 1 lb. Brussels Sprouts, stems cut
  • 1/4 cup Chopped Toasted Pecans
  • 1/3 cup Dried Cranberries
  • 2 tbsp. Chopped Fresh Mint Leaves
  • 2 tbsp. Chopped Fresh Flat Leaf Parsley
  • Fresh Grated Parmesan

Instructions

1

Shred the Brussels sprouts with the shred blade in a food processor, or use a mandoline slicer.

2

Transfer the shredded sprouts to a large mixing bowl and use your hands to fluff and separate the shreds. Set aside.

3

In a saucepan or skillet over medium-high heat, whisk to combine the shallot, garlic, honey, preserved lemon paste and vinegar. When mixture begins to boil, whisk in the olive oil and black pepper. Whisk vigorously to emulsify the oil.

4

When the dressing is fully emulsified and hot, pour it over the shredded Brussels sprouts and mix with kitchen tongs to coat the shredded sprouts in dressing.

5

Add the toasted pecans and dried cranberries to the salad and mix to combine.

6

Then add the shopped fresh herbs, mix once more to combine.

7

Plate individual servings and top the servings with a generous mound of freshly grated Parmesan cheese.

You Might Also Like

  • Arna
    November 4, 2021 at 9:14 am

    I cannot find your recipe for preserved lemon paste. Do you have a link? I also found it on Amazon, so if I am lazy, I will purchase a jar. Thank you.

    • Kelly Djalali
      November 4, 2021 at 9:23 am

      Hi Arna, The preserved lemon paste is in yesterday’s recipe for Preserved Lemon Chicken
      My recipe for making your own preserved lemons was in yesterday’s email newsletter. You can make the paste from yesterday’s post with store-bought preserved lemons, if you don’t have some on hand. The paste is really simple, it’s just whole preserved lemon blended with fresh lemon juice. Hope that helps! Have a great day! xo Kelly

  • Cheryl
    November 4, 2021 at 9:21 am

    This looks delicious! Can’t wait to try it.
    Read your recipe yesterday for chicken using preserved lemons. I am definitely going to try preserving a jar..googled all kinds of recipes and ideas for using them. Thanks for a great food blog!

    • Kelly Djalali
      November 4, 2021 at 9:29 am

      Hi Cheryl, Preserved Lemons are great to have on hand for all kinds of things! I love to mince them up for salad dressings and for topping fish. Another of my favorite ways to use them is to mince up the rind and toss with melted butter, black pepper and pasta, top the pasta with some parmesan and parsley and you have a quick and delicious pasta. Thanks so much for tuning into the blog, it’s great to have you as part of the Djalali Cooks community! xo Kelly

  • Terry
    November 4, 2021 at 10:10 am

    This is great another way to make Brussel sprouts. This looks so good will definitely give this a shot ???Mom

    • Kelly Djalali
      November 4, 2021 at 11:09 am

      Hi Mom, this salad is easy! It’s great too because it can be made ahead of time and served at room temperature. Let me know how you like it! xo Kelly

  • Sally Burke
    November 4, 2021 at 8:14 pm

    Another delicious recipe Kelly, I am fortunate enough to have a couple of lemon trees, one in particular which produces masses of lemons, therefore preserved lemons are always on my list so uses. Enjoy your Friday night Pizza and have a nice relaxing weekend. ?

    • Kelly Djalali
      November 5, 2021 at 8:50 am

      Hi Sally, how lucky to have productive lemon trees! My little Meyer lemon tree only gave me two lemons this year, they are almost ripe! Have a wonderful weekend! xo Kelly