Brussels Sprouts and Arugula Salad with Buttermilk Dressing

Salad

• ·2 lb Brussels sprouts, trimmed
• ·3 tbsp olive oil
• ·5 oz baby arugula
• ·¾ cup hazelnuts or pecans, toasted and chopped
• ·½ cup shaved Pecorino, aged Gouda or crumbled blue cheese
• ·⅜ cup dried cranberries or thinly sliced pear (optional)

Buttermilk dressing

• ·¾ cup buttermilk
• ·⅜ cup sour cream or Greek yogurt
• ·2 tbsp mayonnaise
• ·1 tbsp cider vinegar
• ·1 tsp Dijon mustard
• ·1 small shallot, grated
• ·2 tbsp chopped chives
• ·¾ tsp kosher salt

Shave safely

1. 1

   Trim the stem end flat so each sprout sits stable on the board — a rolling sprout is how fingers get cut.

2. 2

   For the raw half, halve each sprout through the stem, lay it cut side down and slice thinly with a sharp knife. A mandoline works, but only with the guard, and stop while there is still a comfortable inch of sprout left.

3. 3

   A food processor fitted with the slicing disc handles large quantities quickly and safely.

Roast, dress, assemble

1. 1

   Halve the remaining sprouts, toss with olive oil and salt, and roast cut side down at 425°F for 18 to 20 minutes, until charred and tender. Cool to room temperature.

2. 2

   Whisk all the dressing ingredients together and refrigerate at least 30 minutes so the shallot mellows.

3. 3

   Toss the shaved raw sprouts with half the dressing 10 minutes before serving — they soften just enough.

4. 4

   Immediately before serving, fold in the arugula, roasted sprouts, nuts, cheese and fruit with the remaining dressing. Arugula wilts within minutes of dressing, so this step happens after everything else is on the table.