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3 Tbs. olive oil
1 1/2 lbs. Brussels sprouts, trimmed root ends, leaves separated, cores discarded
Kosher salt and fresh ground black pepper
1 1/4 cups dried cranberries
2/3 cup crumbled feta cheese
1/2 cup very thinly sliced scallions
1/2 cup very thinly sliced flat-leaf parsley
1/4 cup very thinly sliced mint leaves
2 Tbs. minced tarragon
2 Tbs. minced celery heart leaves
2 cups crispy shallots, from 4-5 shallots
if making fresh (see chef’s note)
1/4-1/3 cup Banyuls vinaigrette
Heat a very small amount of olive oil in a skillet over high heat (just enough oil to make a thin sheen in the pan). Working in batches, quickly sear the leaves, 30 seconds to one minute. Add more oil to the pan if necessary between batches.
After each batch is seared, transfer the leaves to a large bowl and season with a touch of salt and pepper. Don’t worry about the leaves being served hot; room temperature is ideal. This step can be done 30 to 45 minutes before serving.
Add the cranberries, feta, scallions, parsley, mint, tarragon, and celery leaves to the bowl with the Brussels sprout leaves. Add just enough of the vinaigrette to coat everything and combine well. Check the seasoning and add more salt and pepper if desired.
Toss in the shallots and serve immediately.