Shaved Brussels Sprout Salad

Served at Thanksgiving 2024. It's a combination of several recipes.

1 pound brussels sprouts, shaved
2 tbsp fresh lemon juice
¾ tsp kosher salt

1 small shallot, halved
2 tbsp sherry vinegar
1 tbsp Dijon mustard
1 tsp honey or maple syrup
Black pepper
5 tbsp extra-virgin olive oil

1½ ounces Pecorino Sardo, or other sharp sheep’s milk cheese, shaved with a vegetable peeler (about 1 scant cup)

dried cranberries

sunflower seeds

1. Trim the sprouts, cutting a good ¼-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
2. Toss the shredded sprouts with the lemon juice and ¼ teaspoon salt, and massage with your hands to tenderize them. Set aside.
3. Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, ¼ teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Add cranberries and sunflower seeds. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
4. Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and ¼ teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
5. Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.