Brussels Sprout Salad with Warm Browned Butter Vinaigrette
Salads made with these hearty leaves can be a lot to chew on. We fixed that.
Keywords
- Side Dishes
- Vegetables
- Vegetarian
- Salads
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Cooking tools:
- Skillet
- Tongs
- Microwave
- Plastic wrap
- Mixing bowl
- Whisk
- Serving bowl
- Measuring spoon
- Stove
Ingredients
- 1/4 cup lemon juice
- 1 tablespoon whole-grain mustard
- 1 teaspoon sugar
- Salt
- pepper
- 1 shallot, halved through root end and sliced thin crosswise
- 1/4 cup dried cranberries
- 5 tablespoons unsalted butter
- 1/3 cup hazelnuts, toasted, skinned, and chopped
- 1 1/2 pounds brussels sprouts, trimmed, halved, and sliced thin
- 1 1/2 cups baby arugula, chopped
- 4 ounces Manchego cheese, shaved into thin strips using vegetable peeler
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