Crispy Brussels Sprout Salad With Citrus-Maple Vinaigrette

Let's Cook

1. Step 1.

   Make the vinaigrette: In a blender, combine ⅓ cup orange juice, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard. Blend until well combined.

2. Step 2.

   With the blender running on low, slowly drizzle in ½ cup extra-virgin olive oil until the dressing is emulsified and creamy. Season with salt and pepper to taste. Set aside (you should have about 1 cup; store leftovers in a jar in the fridge for up to 1 week).

3. Step 3.

   In a large cast-iron skillet over medium-high heat, warm ½ cup vegetable oil until very hot but not smoking (a drop of water should sizzle). Carefully add 1 pound trimmed and halved brussels sprouts, cut side down, in a single layer. Cook without moving until the cut sides are deep golden brown and the sprouts are crisp-tender, about 4 minutes.

4. Step 4.

   Using a slotted spoon, transfer the browned sprouts to a plate lined with paper towels to drain and cool slightly. Sprinkle with kosher salt while still warm.

5. Step 5.

   In a large wide serving bowl, combine 8 to 10 ounces mixed baby lettuces, the sliced apple, and the cooled brussels sprouts. Drizzle with about ¼ cup of the vinaigrette and toss gently to coat.

6. Step 6.

   Top the salad with ⅓ cup toasted almonds, 2 to 3 ounces shaved Asiago cheese, and 1 tablespoon chopped fresh chives. Serve immediately, passing the remaining vinaigrette on the side.