Sliced Brussels Sprouts Salad With Dill

By Bruce Cole | August 31, 2015
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brussel sprouts salad

Local’s Corner in San Francisco used to be one of our favorite Edible-writer hangouts. Sadly the restaurant closed this year, but we're still enjoying one of our favorite salads from former chef Timothy Malloy.

Dill may seem like an odd companion to Brussels sprouts but when you think about the classic combination of dill and cabbage it begins makes sense, after all, Brussels are in the cabbage family. This salad also makes a great side dish for Thanksgiving, it's a refreshing counterpart to all of those traditional rich and buttery dishes, and is sure to convert any Brussels sprouts hater.

  If you make this recipe, snap a pic and hashtag it #esfgrams — We love to see your creations on InstagramFacebook, & Twitter!

Serves 4-6

  • INGREDIENTS
  • 1 pound Brussels sprouts
  • 2 tablespoons lime juice, plus more for finishing
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 3 tablespoons extra virgin olive oil
  • 1 shallot
  • 2 tablespoons minced fresh dill
  • ⅛ cup roasted salted almonds
  • pecorino cheese for garnish
  • INSTRUCTIONS
  • Remove the outer layer of leaves on each sprout if they are browned or damaged.

  • Cut the sprouts in half so they lie flat on a cutting board. Slice across as thinly as you can, starting opposite the stem end and continue until you are as close to that end as possible (you'll end up with stubs at the stem end).

  • Stir the lime juice, sugar and salt together until seasonings dissolve, then add the olive oil and whisk to combine. (Tip: Always season the acid in a vinaigrette with salt/sugar first. Those seasonings will not dissolve if added directly to oil). 

  • Add the sliced Brussels sprouts, shallots and minced dill and toss well. 

  • Slice the almonds on a cutting board with your knife (surprisingly easy). There will be some rough chunks but that's ok

  • This salad is best served on a platter (versus a bowl) which makes it easier to add the almond and cheese garnish. Spread the Brussels sprout mixture in an even layer on a large platter.

  • Shower the salad with the almonds. With a vegetable peeler, dash off little slices of the pecorino cheese so the salad looks lightly snowed upon.

  • If we have dill blossoms from the farmers market (or backyard garden), we'll sprinkle these across the top too. 

  • Taste a pinch of the salad and adjust seasoning with more lime juice or salt if necessary. You're aiming for a salad with a delicate bite, where the acid of the lime juice plays off the salted almonds and cheese.

Photo: © 2015 Bruce Cole

Article from Edible San Francisco at http://ediblesanfrancisco.ediblecommunities.com/recipes/sliced-brussels-sprouts-salad-dill
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