American (California) · Sides
Lemonade-Style Shaved Brussels Sprouts & Date Salad
A bright, sweet-tangy copycat of the LA chain's cult-favorite salad. The key is letting it rest so the sprouts soften and soak up the dressing.
Ingredients
Serves 4- 1 lbBrussels sprouts, trimmed and very thinly shaved (mandoline or sharp knife)
- 6Medjool dates, pitted and roughly chopped
- 2 ozParmesan, freshly shaved (not grated)
- 3 tbspwhite balsamic vinegar
- 1 ½ tbspfresh lemon juice
- 1 tspDijon mustard
- 1garlic clove, microplaned or very finely minced
- 5 tbspolive oil
- ½ tspkosher salt
- ¼ tspblack pepper, freshly cracked
Method
- 01
In a small bowl, whisk together the white balsamic vinegar, lemon juice, Dijon, garlic, salt, and pepper. Slowly stream in the olive oil while whisking continuously until emulsified. Taste — it should be bright and tangy with a slight sweetness. Adjust lemon or salt as needed.
- 02
In a large bowl, combine the shaved Brussels sprouts and chopped dates. Pour the vinaigrette over and toss thoroughly to coat every sprout. The volume will seem large but it compresses quickly.
- 03
Cover and refrigerate for at least 1 hour, ideally 4–8 hours or overnight. The sprouts will soften, the dates will begin to melt into the dressing, and the whole thing gets dramatically better.
- 04
Taste and re-season — the dressing absorbs so you may want another pinch of salt or squeeze of lemon. Plate and top generously with the shaved Parmesan, added at the last minute so it stays distinct.