Brussels Sprouts Salad is a tasty meal your family will love. Brown Butter Vinaigrette makes this the most memorable Brussels sprout recipe I’ve eaten in a long time!
You know the saying, “When you get married, you marry the family.” I’m not sure if I 100% agree with that, but when in comes to the in-laws jackpot, I’ve got the winning ticket. My husband’s brothers are kind and fun. I can sit up for hours and drink way too much wine with both of my sisters in-law. My husband’s parents are two of the most generous and caring people you will ever meet. I have a lot of friends who dread spending holidays and weekends away to hangout with their significant other’s family. But not me. I actually look forward to heading back to Ft. Wayne, Indiana and spending time with everyone.
During our last trip to Indiana, Jim’s brother & his wife, Michael and Janet, flew in from New Jersey to visit my Father In-law. The boys golfed. Janet and I went shopping and spent the afternoon at the Spa. It was a nice little trip.
One of the highlights of our visit was going to dinner at Joseph Decuis. Janet and Michael got married at the farm on the estate last summer. I had never eaten at the restaurant and initially, I wasn’t that pumped to be eating dinner there. It was really hot out and Joseph Decuis was having an outside BBQ. I would’ve been happy eating at Chili’s since it has air conditioning.
We ended up getting to the restaurant just as the BBQ was finishing up, so luckily we sat inside in the air conditioning. (YES!) The drinks started flowing, food was coming out pretty quick… I turned into a happy camper. And then the Brussels Spout Salad arrived.
I took a bite and looked at Janet. (she ordered it too) And our eyes said it all. “OH WOW. This is SOOOO good!” Don’t get me wrong, I’ve always been a fan of Brussels sprouts but this salad took my taste buds to a whole new level. It was filled with currants, shaved Parmesan cheese, shredded fennel and a brown butter vinaigrette I would eat on a spoon. The salad was just delicious.
Before we were done eating the Brussels Sprout Salad, Janet asked me if I could re-create it at home.
I waited about a week to finally get to it but I made a replica of the Brussels Sprout Salad we had for dinner. The ingredients are super simple. If you have a Trader Joe’s in your area, you can by shaved Brussels Sprouts in the salad section. If not, as long as you have a mandolin, it’s pretty easy.
But the thing that really makes this Brussels sprout recipe shine in the brown butter vinaigrette. It brings a nutty and deep flavor to the salad but it’s versatile enough to be used on fish or chicken.
If you’re looking for a fancy salad or just a new way to eat Brussels sprouts, you’ll love this recipe! It brings a little taste of Indiana to your home.
- 2 cups Shaved Brussels Sprouts
- 1 cup Shaved Fennel
- 1/4 cup Currants
- 2-4 oz Shaved Parmesan Cheese
- 1/4 sliced Almonds
- 1 stick of butter
- 2 garlic cloves, minced
- 1/4 cup balsamic vinegar
- 1/2 extra virgin olive oil
- Salt & pepper, to taste
- In a large bowl, combine the shaved Brussels sprouts, shaved fennel, currants, cheese and almonds. Set aside.
- In a warm saucepan, melt butter. Stir until you start to see brown bits forming on the bottom of the pan. Add garlic and remove from heat. Stir in vinegar and pour into a blender. Turn on blender and stream in olive oil until the dressing emulsifies. Taste. Add salt and pepper, if needed.
- Pour dressing over salad and toss until well combined.