Shaved Brussels Sprouts with Browned Butter Vinaigrette

Most slaws are an uninspiring mashup of raw cabbage and sweet mayonnaise. We wanted tender texture and more nuanced taste, and got that by using browned butter in the vinaigrette instead of the traditional oil. We also opt for flavorful Brussels sprouts over cabbage. For speed, shred the sprouts with a food processor fitted with a thin slicing disk (4 millimeters or thinner). Otherwise, halve, then thinly slice them by hand using a chef’s knife. We further tenderize the sprouts by salting them before adding the dressing. Whole-grain mustard adds flavor as well as a bit of texture to the vinaigrette.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large bowl, toss the shredded sprouts with ¾ teaspoon salt. Let stand for 15 minutes.

Step 2

2. Meanwhile, in a medium bowl, whisk together the vinegar, mustard and ½ teaspoon salt. In a small saucepan over medium-low, melt the butter, then cook, swirling the pan, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 5 to 6 minutes.

Step 3

3. While whisking, gradually add the browned butter to the vinegar mixture, then continue to whisk to cool the mixture slightly, about 20 seconds. Stir in the dill and ½ teaspoon pepper.

Step 4

4. Add the smoked almonds and cranberries to the sprouts, then pour the dressing over the mixture and toss well. Let stand at room temperature for at least 15 minutes to thoroughly season the sprouts, or cover and let stand for up to 1 hour. Taste and season with salt and pepper, then transfer to a serving bowl.

Step 5

Don’t dress the shredded sprouts without first salting and letting them sit for 15 minutes. This slightly tenderizes the shreds.