It's been a cold few weeks; freezing rain, snow and off of work for nearly half of the time (but who's complaining). I've been home mostly, next to the fire place with a cup of tea in hand at all times. They say winter is when most people tend to gain a couple inches around the waist because we start to crave foods that are higher in fat and sugar to comfort us against the cold. Well here I am craving brussels sprouts. Classic Yasemin.
I've made this salad TWICE in two days. If you know anything about me, you'll know my rule: twice as much is not twice as good. My husband and I are very firm about this rule, as to not tarnish our original experience with a dish. I can only confirm two instances when we double-dipped in two days and did not regret it; Bocca Di Lupo (Italian tapas in London) and this very salad. So yes, please do make this salad and just this once I'll make an exception to the rule.
I sliced the Brussels sprouts by hand, not the safest or most efficient way but it's what I had. If you have a slicer or mandoline slicer, definitely use it!
Use a good quality parmesan cheese, it makes all the difference! I used the larger grate to shave the parmesan, makes it more noticeable in the salad. Another nice touch would be toasted almonds or pepitas!
Warm Brussels Sprout Salad with Caramelised Red Onions, Lemon Mustard Vinegrette and Shaved Parmesan
(Adapted from Food52)
Ingredients (Serves 2-3)
1/2 lb brussels sprouts, sliced thinly
1/2 red onion, sliced thinly
3-6 tbsp olive oil (for caramelizing red onions and roasting brussels sprouts)
salt, pepper to taste
1 tsp runny honey
1 tsp whole grain mustard
1 tbsp olive oil
1 lemon, juiced
salt, pepper to taste
shaved parmesan (quantity is up to you!)
1. Thinly slice red onion, sauté in 2-3 tbsp of olive oil over medium heat for about 30 minutes or until golden brown and caramelised. Stir often to avoid burning.
2. Pre heat oven at 350F. Thinly slice brussels sprouts either using a very sharp kitchen knife or a mandoline slicer. Place on a parchment paper lined sheet pan, drizzle with more olive oil and dash of salt and pepper. Bake for 15-20 minutes or until brown and crispy (not burnt).
3. To make the dressing, add honey, whole grain mustard, lemon juice, salt and pepper and combine. Slowly add in olive oil while whisking to incorporate the oil.
4. Add onions, brussels sprouts and vinaigrette together and toss until evenly coated.
5. Add shaved parmesan and toss again until well incorporated. Enjoy warm!