Crispy Brussels Sprouts Salad with Citrus-Maple Vinaigrette

Name: Crispy Brussels Sprouts Salad with Citrus-Maple Vinaigrette
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1/3 c. fresh orange juice (from about 2 oranges); 2 tbsp. apple cider vinegar; 1 tbsp. fresh lemon juice; 1 tbsp. pure maple syrup; 1 tsp. Dijon mustard; 1/2 c. olive oil; Kosher salt and freshly ground black pepper; 1/2 c. canola oil; 1 lb. small Brussels sprouts, trimmed and halved (quartered if large); Kosher salt; 8 to 10 ounces mixed baby lettuces; 1 tart-sweet apple (such as Honeycrisp or Pink Lady), quartered and thinly sliced; 1/3 c. sliced or slivered almonds, toasted; 2 to 3 ounces Asiago cheese, shaved; 1 tbsp. chopped fresh chives

By Mary HeffernenPublished: Oct 5, 2020

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crispy brussels sprouts salad with citrus maple vinaigrette

Erin Kunkel

Yields:

6 serving(s)

Total Time:

35 mins

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Ingredients

For the Vinaigrette

1/3 cup fresh orange juice (from about 2 oranges)
2 Tbsp. apple cider vinegar
1 Tbsp. fresh lemon juice
1 Tbsp. pure maple syrup
1 tsp. Dijon mustard
1/2 cup olive oil
Kosher salt and freshly ground black pepper

For the Salad

1/2 cup canola oil
1 lb. small Brussels sprouts, trimmed and halved (quartered if large)
Kosher salt
8 to 10 ounces mixed baby lettuces
1 tart-sweet apple (such as Honeycrisp or Pink Lady), quartered and thinly sliced
1/3 cup sliced or slivered almonds, toasted
2 to 3 ounces Asiago cheese, shaved
1 Tbsp. chopped fresh chives

Directions

1. Make vinaigrette: Place orange juice, vinegar, lemon juice, maple syrup, and mustard in a blender. Blend until well combined, 10 to 15 seconds. With blender running, gradually add oil until emulsified, 45 to 60 seconds. Season with salt and pepper. Store in a jar in refrigerator up to 1 week.

2. Make salad: Line a plate with paper towels. Heat oil in a large cast-iron skillet over medium-high heat until very hot but not smoking, 1 minute. Carefully add Brussels sprouts, cut sides down, and cook, without turning, until crisp-tender and golden brown, 3 to 4 minutes. Transfer to a paper towel–lined plate with a slotted spoon. Season with salt.

3. Toss together lettuces, apple, Brussels sprouts, and 1/4 cup vinaigrette in a serving bowl. Top with almonds, cheese, and chives. Serve immediately with remaining vinaigrette alongside.

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