This salad’s crunch from the brussels and panko, paired with the warmth of just-caramelized shallots, is absolutely addictive. This recipe is the perfect standalone starter for a holiday feast or, if preferred, a wonderful foundation for a protein.
1 large shallot, thinly sliced
1/3 cup olive oil, divided
1/2 cup panko bread crumbs
1 tablespoon butter
1 12-ounce bag shaved brussels sprouts
Zest and juice of 1 lemon
1 heaping tablespoon grainy Dijon mustard
1 tablespoon champagne or white wine vinegar
Flaky sea salt
Black pepper
Grated parmesan cheese
1. In a small saucepan, heat 2 tablespoons of olive oil over medium heat. Add shallots, stirring often until caramelized, about 5 minutes.
2. Meanwhile, in a second saucepan, heat butter over medium heat. Add panko to the pan, stirring until golden brown, about 3 minutes. Remove from heat.
3. Pour brussels sprouts into a large bowl. In a large measuring cup, stir remaining olive oil, lemon zest and juice, mustard, vinegar, and pinches of salt and pepper. When shallots are ready, pour directly into the measuring cup. Whisk once more and pour immediately over brussels. Toss well to coat and soften brussels sprouts.
4. Garnish with parmesan, panko, and flaky salt and black pepper to taste.