This salad, inspired by one that ran in Culture magazine a few years ago and entered my seasonal salad rotation soon after, has just the right combination of richness and crunch. It’s festive but super-simple to make; bonus points because it requires neither stove nor table and can be made (partially) ahead of time.
A solid addition to the Thanksgiving repertoire.
- 1 pound Brussels sprouts trimmed and halved vertically through the core
- Salt to taste
- 2 tablespoons Sherry vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ½ cup olive oil
- 1 firm apple such as Cortland or Honeycrisp, cut into thin slices
- ¼ cup hazelnuts toasted and skins rubbed off, roughly chopped
- 4 ounces aged pecorino cheese shaved into wide ribbons with a vegetable peeler
- Freshly ground black pepper
- Place Brussels sprouts flat side down and thinly slice. Alternatively, you could slice them on a mandoline. Toss in a salad bowl with 1/2 teaspoon of salt and set aside.
- Combine the vinegar, honey, and Dijon together in a small bowl. Stir to combine, then slowly whisk in the olive oil. Taste and add salt as needed.
- Toss the Brussels sprouts with about half of the dressing, then toss in the apples, nuts, and cheese. Add a few grinds of black pepper. Taste and adjust seasoning. Serve with remaining dressing on the side.