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Shaved Brussels Sprout, Broccoli and Dried Cherry Salad with Tahini Dressing
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Recipe Intro From saltnpepperhere

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Thinly shaving broccoli and Brussels sprouts transforms these veggies into their best selves! Tossed with dried cherries, almonds and hemp seeds in a tahini dressing, this hearty salad is popular with adults and kids (seriously, kids too). -@saltnpepperhere

Details

Prep time 30mins
Serves or Makes: 4 as a side salad
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Recipe

For the Tahini Vinaigrette:

ingredients

  • 1/ 3 cup extra virgin olive oil
  • 3 tablespoons unsalted tahini
  • 2 teaspoons dijon mustard
  • 3 teaspoons red wine vinegar
  • 3 teaspoons fresh lemon juice
  • 3 teaspoons pure maple syrup
  • 1/ 2 teaspoon kosher salt, more to taste
  • 1/ 8 teaspoon freshly ground black pepper

For the Salad:

ingredients

  • 1/ 2 pound broccoli, washed and dried
  • 1/ 2 pound brussels sprouts, wash and ends trimmed
  • 1/ 2 cup dried cherries, (can substitute dried cranberries)
  • 1/ 3 cup toasted almond slices
  • 2 tablespoons hemp seeds
  • Kosher salt, to taste

For the Tahini Vinaigrette:

Method

  • Step 1

    Combine the ingredients for the vinaigrette, whisking until emulsified. Taste and add more salt to taste. Set aside.

For the Salad:

Method

  • Step 1

    Make a cut where the broccoli crown meets the stem. Set aside the crown. For each stem, chop off the woodier ends, between 1/2" to 1" depending how fresh it is. Snap off the leaves from the stems. Using a vegetable peeler (I love using a Y-shape one), peel off the tough exterior layer of the stems. There may be nubs along the stem - which the vegetable peeler should be more than able to shave off if you go over it a few times. How much you peel off depends on the freshness of the broccoli. If it is fresh, you should be able to peel just one layer. You can look at the trimmed end of the stalk to get a sense of where the woodier outer layer turns into tender green inner stem. If you need to remove more, go over the stem with the vegetable peeler again. Since it is eaten raw, you'll want only the tender portion of the stems. Once you've trimmed the tough part off, place the stem flat on the cutting board and use long deliberate strokes (from very top to very bottom of the stem), press down and drag the vegetable peeler to create long thin ribbons. You may need to adjust your strength to get the thickness you prefer. You can use a mandolin for this too, but I think a vegetable peeler is safer and easier. For the broccoli crown, use a knife to cut them into very small florets (think bite-size). Place shaved stems and florets into a large mixing bowl.

  • Step 2

    Cut each trimmed Brussels sprout in half, lengthwise. Place the flat side down on the cutting board and using a sharp knife, make thin slices crosswise. Place in the bowl with the broccoli.

  • Step 3

    Add the dried cherries and about 3/4 of the dressing and toss everything well. Taste and add the rest of the dressing and/or sprinkle more salt as needed. You can make it ahead up to this point, refrigerated, for up to 2 days if you want. To serve, remove from the fridge (to take the chill off), add the toasted almonds and hemp seeds and give everything a big toss.

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