Gone are the days of boring, boiled brussels sprouts (thank goodness). This brussels sprout salad, courtesy of America’s Test Kitchen, is dressed in a warm mustard vinaigrette that gently tenderizes the sprouts while letting them retain their fresh flavor. Bites of quick-pickled shallot and dried apricots add pop to the salad, while Ricotta Salata cheese, chopped toasted pistachios, and watercress add richness, flavor, and a touch of bitterness. We dress the salad in the skillet before transferring it to a serving bowl.
TIME: 50 minutes
- 1 tablespoon whole-grain mustard
- Salt and pepper
- ¼ cup dried apricots, chopped
- 5 tablespoons vegetable oil
- ⅓ cup shelled pistachios, chopped
- 1 ½ lb Brussels sprouts, trimmed, halved, and sliced thin
- 1 ½ oz (1 1/2 cups) watercress, chopped
- 4 ounces Ricotta Salata, shaved into thin strips using a vegetable peeler
(if you don’t have Ricotta Salata, Parmesan and Cotija cheese are good substitutes)
- Whisk vinegar, mustard, sugar, and 1/4 teaspoon salt together in a bowl. Add shallot and apricots, cover tightly with plastic wrap, and microwave until steaming, 30 to 60 seconds. Stir briefly to submerge shallot. Let cool to room temperature, about 15 minutes.
- Heat oil in 12-inch skillet over medium heat until shimmering. Add pistachios and cook, stirring frequently, until pistachios are golden brown, 1 to 2 minutes. Off heat, whisk in shallot mixture. Add Brussels sprouts and toss with tongs until dressing is evenly distributed and sprouts darken slightly, 1 to 2 minutes. Transfer to a serving bowl. Add watercress and ricotta salata and toss to combine. Season with salt and pepper to taste, and serve immediately.