Fancy enough for entertaining and substantial enough for a work lunch, this Crispy Artichoke and Brussels Sprout Salad with Roasted Mushrooms Farro and Lemon Thyme Dressing is a must make this late winter early spring.

What You’ll Need for this Crispy Artichoke and Brussels Sprout Salad with Farro Roasted Mushrooms and Lemon Thyme Dressing:

• frozen artichoke hearts
• brussels sprouts
• cremini mushrooms
• farro
• lemons
• thyme
• Dijon mustard
• honey
• olive oil
• salt and pepper

How to Make the Crispy Artichoke and Brussels Sprout Salad:

1. Roast the mushrooms
2. Cook the farro
3. Smash the brussels sprouts
4. Make the lemon thyme dressing
5. Fry the artichokes
6. Assemble the salad

FAQ

Am I reading this right? You want me to “smash” my Brussels sprouts?

Yes, babe. I’m still in my Brussels sprout smashing era. I see your furrowed brow. Why would one smash a poor defenseless vegetable? Aside from releasing pent up rage, it collapses the Brussels sprout into a pile of its sweetest bits, the LEAVES! 

We’ve all been there…three bites into a shaved Brussels sprouts salad when you get a tough bite that you must strain to swallow because even the thinnest shavings sometimes contain cumbersome pieces of its core. Smashing Brussels sprouts eliminates that nuisance. Here is my technique:

1. Make a v-shaped cut into each of the Brussels sprouts to remove each core. 
2. With the cut side down on the cutting board, use a sturdy small fry pan to smash each Brussels sprout one at a time.
3. Break each Brussels sprouts apart into its individual leaves.
4. Wash, dry, then roughly chop the leaves.

Can I make this ahead of time?

Yes, but with a few guidelines. Without the artichokes this salad holds up well for several days, even dressed. However if I were going to serve it for entertaining, I would prep all the components and store them separately, tossing the salad together about 30 minutes before serving. Fry the artichokes right before serving.

Love this recipe? Then you should definitely check out:

• This collection of Smashed Brussels Sprout Salads
• This collection of Meal-Prep Friendly Spring Salads
• This collection of Meal-Prep Friendly Winter Salads

Crispy Artichoke and Brussels Sprout Salad with Farro Roasted Mushrooms and Lemon Thyme Dressing

Ingredients

• 1 1b. mushrooms, rinsed and drained in a salad spinner

• 2 tbsp olive oil

• 1 tbsp soy sauce

• Kosher salt

• black pepper

• 8 Brussels sprouts

• 1 cup dried farro

• 8 oz. frozen artichoke hearts, thawed

• 2-3 tbsp cornstarch

• 1/4 cup neutral flavored high heat oil such as grapeseed or avocado 

• 3-4 oz. block Parmesan cheese 

• Lemon Thyme Dressing

• 2 lemons

• 2 tsp Dijon mustard

• 1 1/2 tbsp honey

• 2 peeled garlic cloves

• 3/4 cup neutral flavored oil (avocado or grapeseed)

• 1/4 cup extra virgin olive oil

• 2 sprigs thyme, leaves removed

• Kosher salt

• black pepper

Directions

• Roast the mushrooms: Preheat the oven to 400°F and adjust the oven rack to the middle position. Quarter the mushrooms (halve if small). Whisk together the olive oil and soy sauce and toss with the mushrooms. Roast the mushrooms for 15 minutes, then carefully drain off their liquid. Reduce oven temperature to 375°F and continue roasting until caramelized, about 20-25 more minutes.
  
• Cook the farro: In a medium-sized pot, bring 3 quarts of water to a boil and add 1-2 tablespoons of kosher salt. Add the farro and lower the heat to keep the water at a low boil. At about 10 minutes, remove a few grains of the farro to test for doneness. The grains should be softened, but still have a little bite. The brand I purchase typically takes 12 to 14 minutes to cook through. Drain and rinse the farro under cold water and allow it to drain further on a paper towel lined plate. 
• Smash the Brussels Sprouts: Make a v-shaped cut into each of the Brussels sprouts to remove each core. With the cut side down on the cutting board, use a sturdy small fry pan to smash each Brussels sprout one at a time. Break each Brussels sprout apart into its individual leaves. Wash, dry, then roughly chop the leaves.
• Prepare the dressing using instructions below.
• Using a small strainer (I use my tea strainer) sift cornstarch all over thawed artichoke hearts. Heat the neutral flavored high heat oil to 350°F. Fry the artichokes in batches, until crispy. Drain on a rack or a paper towel lined plate and season with kosher salt. Combine the chopped Brussels sprout leaves, farro, and mushrooms. Dress, season to taste, and finish with freshly grated Parmesan and the crispy artichokes. 
  
• Lemon Thyme Dressing
• Zest and juice both lemons. Add lemon juice, honey, Dijon, garlic, and 2/3 of the zest to a mason jar or another suitably sized carafe. Using your immersion blender, blend until smooth. While blending, slowly stream in the neutral oil, then the olive oil. Stir in the thyme and remaining lemon zest. Season to taste.
  

Equipment

• 
  The Sheet Pans I AdoreBuy Now!
• 
  Pre-Cut Parchment PaperBuy Now!
• 
  Braun Immersion BlenderBuy Now!
• 
  THE ORIGINAL MICROPLANE GRATER/ZESTERLINK TO MICROPLANE GRATER
• 
  YES YOU NEED A SPIDER STRAINER!5 INCH SPIDER STRAINER

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