Brussels Sprouts and Arugula Salad with Buttermilk Dressing

2 Reviews

Instead of roasting brussels sprouts, toss them with arugula, parsley, and a light buttermilk dressing. If you’ve got a few extra minutes, quick-pickled shallots (see Notes) add color, texture, and tang.

By
Justin Chapple
Justin Chapple
Justin Chapple
Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.
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Updated on July 26, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Brussels Sprouts and Arugula Salad with Buttermilk Dressing
Photo: Johhny Miller
Total Time:
15 mins
Yield:
10
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup sliced almonds

  • 1/2 cup buttermilk

  • 1/4 cup mayonnaise

  • 1 small garlic clove, grated

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 1 pound brussels sprouts, very thinly sliced

  • 12 ounces arugula, thick stems trimmed

  • 2 cups lightly packed fresh flat-leaf parsley leaves

Directions

  1. Preheat oven to 350°F. Spread almonds on a large rimmed baking sheet. Bake in preheated oven until golden, 6 to 7 minutes. Remove from pan, and let cool 10 minutes.

  2. Whisk together buttermilk, mayonnaise, garlic, salt, and pepper in a very large bowl. Add brussels sprouts, arugula, and parsley; toss well to coat. Sprinkle with toasted almonds, and serve.

Notes

Quick Pickled Shallots: Combine 1/2 cup red wine vinegar, 1/4 cup water, 2 teaspoons granulated sugar, and 2 teaspoons kosher salt in a jar with a tight-fitting lid. Attach lid, and shake well. Remove lid; add 1/2 cup thinly sliced shallot rings. Attach lid, and shake well. Refrigerate 30 minutes. Drain. Scatter on salad.

Originally appeared: November 2018

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