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
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,
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.
Toast the walnuts in a small skillet over medium-low heat until brown and toasty, about 4-5 minutes. Set aside.
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.
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.
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
In a medium bowl, whisk together the garlic, creme fraiche, and lemon juice. Season to taste with salt and black pepper.