Brussels Sprout & Sunchoke Salad
This Brussels Sprout & Sunchoke Salad is a vibrant celebration of crisp textures and earthy flavors. Whether as a side or a main, this recipe brings a burst of flavor and a touch of elegance to your table.
Ingredients
- 1 cup sunchokes, sliced about ⅛ inch thick scrub them pretty well before slicing/using
- 2 cups brussels sprouts, thinly sliced on a mandoline if you have one
- Small handful of baby salad greens
- Combination of olive oil & butter for the pan I used vegan earth balance butter
- Red pepper flakes
- Pine nuts
- Parmesan cheese shavings optional
- Salt & pepper
Dressing
- 2 tablespoons olive oil
- ½ clove garlic, minced
- 1 teaspoon Dijon mustard
- Lemon juice from ½ a lemon
- ¼ to ½ teaspoon honey
- Salt & pepper
Instructions
- Make the dressing: In a small bowl, whisk together the dressing ingredients. Taste and adjust seasonings. Set aside.
- Lightly salt the shaved brussels sprouts and sliced sunchokes before you start cooking them.
- Heat the olive oil and butter in a large skillet (use enough just to coat the bottom). When the oil is hot, add the sunchokes and cook them for about 2-4 minutes per side, until they're tender and a little bit crispy around the edges. Remove them from the pan when they're done.
- Wipe out the same pan, heat more oil and butter. Add the brussels sprouts, cooking for about 2 minutes per side until they start to get a little golden brown on the edges. (Don't crowd them in the pan - you might have to work in batches). Remove from pan and set aside.
- Toss everything together with some of the dressing. Add as much dressing as you like and serve with extra on the side. Top with pine nuts, red pepper flakes and a few shavings of Parmesan if you like.
Tried this recipe?Let us know how it was!