This brussels sprout salad is hearty and comforting with lots of bright and zesty flavors to bring it to light. This orange dressing is seriously delicious, the more I make of it the faster it seems to disappear. The orange and honey make it sweet, but the sesame oil adds an umami element while the dijon mustard and vinegar add a bit of a zip to it.
The key to the flavor depth in this salad is the shallots and ginger, they add an extra level of depth to the flavors. The toasty farro and garlic bring lots of warm notes to balance out the bright dressing.
Zest and juice of 1 orange
1 Tbsp olive oil
1/2 Tbsp dijon mustard
1/2 Tbsp sesame oil
2 Tbsp honey
1 tsp apple cider vinegar
1/2 tsp salt
1/2 tsp pepper
Brussels sprout Salad:
4 cups of brussels sprouts
1/3 cup of uncooked farro
2 shallots sliced
2 cloves garlic minced
2 tsp fresh ginger minced
1/4 cup of dried cranberries
1/4 cup slivered almonds
Clean and trim all of your brussels sprouts. If your food processor has a slicing blade use that to shred all of the brussels sprouts. If not you can pulse them in the food processor a few times, or finely slice them by hand with a knife.
Cook the farro according to your package instructions.
Combine all of the ingredients for the dressing and mix until well emulsified. Set aside.
Heat a high walled skillet over medium heat with a drizzle of olive oil. Sautee the shallots until they are soft and begin to caramelize. Toss in the ginger, garlic, and cooked farro and sauté a minute more.
Turn the heat up to medium high and add in your shaved brussels sprouts. Sauté for about 5 minutes until they are soft but have not lost all of their color. Remove from heat and stir in the cranberries, almonds, and orange dressing.
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