Brussels Sprouts Salad with Lemon-Thyme Vinaigrette Recipe

Brussels Sprouts Salad with Lemon-Thyme Vinaigrette Recipe

  • 3 pounds fresh brussels sprouts, ends trimmed, halved through stem end
  • 1/4 cup fresh lemon juice
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 cup olive oil
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 6 heads Belgian endive, cut into 1 1/2-inch pieces
  • 1 large head radicchio, cut into 1 1/2-inch pieces
  1. Cook Brussels sprouts in large pot of boiling salted water until just tender, about 8 minutes. Drain. Rinse with cold water and drain well. Transfer to medium bowl. Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Add thyme. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover Brussels sprouts and dressing separately and refrigerate. Bring to room temperature before continuing.)
  2. Combine endive and radicchio on platter or in large shallow bowl. Toss with enough dressing to coat lightly. Mix Brussels sprouts with remaining dressing. Mound atop salad and serve.
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