Shaved Brussels Sprout Salad with Crispy Shallots
 
 
A simple shaved brussels sprout salad made with a creamy creme fraiche dressing and topped with crispy shallots.
Yield: 4-6 servings
Ingredients
  • 3 shallots, very thinly sliced
  • ¼ cup olive oil
  • fine sea salt
  • 1 lb brussels sprouts
  • 1¾ oz (50 g) chopped walnuts
  • ½ cup thinly sliced scallions
  • 1 tbsp chopped mint leaves
  • 1 tsp aleppo pepper flakes
For the dressing
  • 2 garlic cloves, peeled and grated
  • 1 cup creme fraiche
  • 2 tbsp fresh lemon juice
  • freshly ground black pepper
  • fine sea salt
Instructions
  1. Heat the olive oil in a medium sauce pan over medium-high heat. Add the shallots to the pan and fry until crispy and golden brown, about 5 minutes. Remove to a paper towel-lined plate and sprinkle with sea salt. Set aside,
  2. Meanwhile, trim and finely shred the brussels sprouts using the shredder attachment of a food processor (or thinly slice by hand). Place in a bowl of salted ice-cold water to rest for 10 minutes.
  3. Toast the walnuts in a small skillet over medium-low heat until brown and toasty, about 4-5 minutes. Set aside.
  4. To assemble, drain the Brussels sprouts and spread them out on a paper towel-lined baking sheet to absorb any excess liquid. Transfer to a large mixing bowl.
  5. Add the scallions, walnuts, and half of the creme fraiche dressing (recipe below) to the bowl. Toss to coat evenly, adding more dressing to taste.
  6. Transfer to a large serving bowl and top with the mint, aleppo pepper, and crispy shallots. Serve with the remaining dressing on the side.
For the dressing
  1. In a medium bowl, whisk together the garlic, creme fraiche, and lemon juice. Season to taste with salt and black pepper.
Notes
Recipe adapted slightly from The Flavor Equation
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/11/shaved-brussels-sprout-salad-with-crispy-shallots.html