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Brussels Salad with Pear and Pecans Recipe

Brussels Salad with Pear and Pecans Recipe
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★★★★★

5 from 5 reviews

This Brussels Salad with Pear and Pecans is a delightful combination of crunchy, tender Brussels sprouts with sweet pear, toasted pecans, and savory Pecorino Romano cheese, all brought together with a tangy sherry mustard vinaigrette. Perfect for a light lunch or a vibrant side dish, this salad balances textures and flavors to create a fresh, satisfying dish.

Ingredients

Scale

Dressing

  • 2 Tbsp. minced shallots
  • 2 Tbsp. sherry vinegar (or white wine vinegar)
  • 1 Tbsp. whole-grain mustard
  • 2 tsp. honey
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1/4 cup extra-virgin olive oil

Salad

  • 1 lb. Brussels sprouts
  • 1/2 cup pecan halves, roughly chopped
  • 1 red pear, cored and diced (Red Anjou recommended)
  • 1 rib celery, thinly sliced
  • 1/2 cup shaved or grated Pecorino Romano (or Parmigiano Reggiano)
  • 1/4 tsp. kosher salt
  • 1 Tbsp. extra-virgin olive oil

Instructions

  1. Prepare the dressing: In a glass jar or liquid measuring cup, combine the minced shallots, sherry vinegar, whole-grain mustard, honey, 1/4 teaspoon salt, and black pepper. Mix thoroughly, then gradually whisk in 1/4 cup of extra-virgin olive oil until the dressing is smooth and emulsified. Set the dressing aside.
  2. Slice Brussels sprouts: Trim the Brussels sprouts and cut half of them in half lengthwise for sautéing. Thinly slice or shave the remaining half using a mandoline or a sharp chef’s knife to keep them raw. Place the shredded Brussels sprouts in a large mixing bowl.
  3. Toast the pecans: Heat a dry skillet over medium heat, add pecan halves, and toss frequently for 3 to 4 minutes until fragrant and lightly toasted. Transfer pecans to a separate bowl to cool.
  4. Sauté Brussels sprouts: In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the halved Brussels sprouts cut side down. Cook without moving for 3 to 4 minutes until golden brown. Toss and cook for another 3 to 5 minutes until tender. Season with the remaining 1/4 teaspoon of kosher salt. Add the sautéed Brussels sprouts to the bowl with raw shredded sprouts, and toss gently to combine; the heat will slightly soften the raw sprouts.
  5. Assemble the salad: Add the diced pear, toasted pecans, thinly sliced celery, and shaved Pecorino Romano cheese to the Brussels sprouts in the bowl. Pour the prepared dressing over the mixture and toss thoroughly to coat all ingredients. Taste and adjust seasoning with an additional pinch of salt if needed. Serve immediately.

Notes

  • For the pears, Red Anjou pears are recommended for their sweetness and firmness.
  • Shaving Brussels sprouts very thinly helps retain their crispness and provides a nice contrast to the sautéed pieces.
  • Use freshly toasted pecans for maximum flavor and crunch.
  • The Pecorino Romano cheese can be substituted with Parmigiano Reggiano if preferred.
  • This salad can be prepared ahead of time; keep the dressing separate until just before serving to maintain freshness.

Nutrition

Keywords: Brussels sprouts salad, pear salad, pecan salad, vegetarian salad, healthy salad, sherry vinaigrette, crunchy salad

Find it online: https://recipeswithmia.com/brussels-salad-with-pear-and-pecans-recipe/