A make-ahead salad perfect for entertaining.

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Credit: Heami Lee

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Servings:
8
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This is the kind of salad to commit to memory since it's guaranteed to make entertaining a breeze. It's a stunner for hosting in fall or winter, and perfect for the Thanksgiving table or Christmas dinner. Thinly sliced Brussels sprouts mingle with colorful strips of bitter radicchio, pecans and dried cranberries contribute nuttiness and sweetness, and a tart apple cider vinegar dressing brings it home. Light shavings of aged provolone offer sharp, salty notes throughout, but Parmiggiano-Reggiano or even an extra-sharp cheddar will work perfectly, too. For feathery cheese shavings use a vegetable peeler and shave strips of cheese right off a wedge. Prep the vegetables two days in advance, just be sure to hold the cheese and dressing until right before serving.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk vinegar, honey, mustard, and ½ teaspoon salt in a medium bowl. Slowly drizzle in oil, whisking constantly, until well combined.

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  • Toss together Brussels sprouts, radicchio, pecans, and dried cranberries in a large bowl or storage container, if making in advance.

  • To Serve Immediately: Add dressing, pepper, and remaining 1 teaspoon salt to Brussels sprouts mixture; toss. Add about half of cheese and gently toss to combine. Transfer to a serving bowl or platter and top with remaining cheese.

To Store and Prep at Feast Time:

Refrigerate Brussels sprouts mixture and dressing in airtight containers, separately, for up to 2 days. To serve, let Brussels sprouts mixture and dressing stand at room temperature for 30 minutes. Whisk dressing to recombine. Follow remaining instructions above.

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