Herby Shaved Brussels Sprout Salad with Labneh Caesar Dressing

This salad is a crowd pleaser and a total fake out because it’s so easy to make. Shaving brussels sprouts— which are available year-round— renders them fluffy and crunchy and actually quite lofty; about 5 large sprouts will yield 4 cups. I’ve added a few different lettuces for variety— feel free to use whatever you have on hand— along with lots of herbs which bring another layer of flavor to the dish (I haven’t indicated quantities for the herbs— but I’d suggest being generous— they really do make a difference).

Now I’m a tried and true fan of anything Caesar and this dressing packs the flavor— the shortcut of using labneh is instant creaminess and tang (you can also use plain Greek yogurt) and yes, you saw that right— I’ve added a touch of hoisin— it adds a back note of serious umami. This dressing is also great as a sauce with grilled chicken or salmon— so maybe make extra?

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Serves 6

INGREDIENTS

4 cups shaved brussels sprouts
3 cups mix of baby spinach, butter lettuce and frisée
Basil leaves
Dill fronds
Flat leaf Parsley leaves
Chives
Mint leaves
Pecorino, for finishing

Dressing
¾ cup labneh
⅓ cup pecorino, grated
2 tbsp olive oil
2 tbsp lemon juice
5 anchovies
1 tsp hoisin
1 tbsp Dijon
½ tsp kosher salt
½ tsp black pepper

METHOD

Use a mandoline or a food processor with the grating attachment (or a very sharp knife) to thinly slice brussels sprouts.

To make dressing, combine labneh, pecorino, olive oil, lemon juice, anchovies, hoisin, Dijon, salt and pepper in a bowl or wide-mouthed jar. Use an immersion blender and blend until smooth. (Alternatively use a food processor or blender).

Add brussels sprouts and lettuces to a large bowl. Add basil, mint and parsley leaves, tearing larger ones, along with dill fronds. Use scissors to cut chives and add into bowl. Add half the dressing and toss thoroughly. Add more dressing as needed. Transfer to a serving platter, finish with shaved pecorino and more herbs and serve.