BRUSSELS SPROUT LEAF SALAD
Provided by Giada De Laurentiis
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large saucepan of salted water to a boil over medium-high heat. Have ready a bowl filled halfway with ice water.
- Meanwhile, if you have time, use a small paring knife to separate the leaves from the Brussels sprouts. (Reserve cores for another use.) Otherwise, you can simply cut the Brussels sprouts in quarters, which is faster. Add the Brussels sprouts to the boiling water, cooking leaves for 1 minute and quarters for 2 minutes. Drain and transfer to the bowl of iced water. Once cool, drain well in water.
- Combine the Brussels sprouts, arugula, endive, and almonds in a salad bowl.
- In a small bowl, whisk together the olive oil and lemon juice until smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add the dressing to the salad and toss together. Season to taste with salt and pepper. Sprinkle with cheese and serve.
Nutrition Facts : ServingSize 4
BRUSSELS SPROUT LEAF SALAD
Provided by Pamela, adapted from La Grande Orange Cafe as printed in the Los Angeles Times
Yield 8
Number Of Ingredients 11
Steps:
- Prepare a large bowl of ice water. In a large pot of salted (about 1 Tablespoon kosher salt) boiling water, blanch the brussels sprout leaves just until they are a vibrant green and barely tender (less than 2 minutes). Drain and immediately submerge in the ice water to stop the cooking. Drain and dry well. You can do this in a salad spinner.
- In a small bowl, whisk together the shallot, lemon zest and juice, honey, mustard, sea salt and pepper. Continue whisking while slowly drizzling in the olive oil until the oil is emulsified or put everything in a screw-top jar and shake vigorously.
- In a large serving bowl, toss the Brussels sprout leaves, dried cherries, almonds and just enough vinaigrette to lightly moisten. Taste for seasoning and serve.
BRUSSELS SPROUT SALAD
Provided by Food Network Kitchen
Time 15m
Yield 1 serving
Number Of Ingredients 15
Steps:
- Make the dressing: Whisk the vegetable oil and olive oil in a small bowl. In a large bowl, whisk the honey, vinegar, lemon juice, lemon zest, mustard, garlic, 1/2 teaspoon salt and a pinch of pepper.
- Slowly whisk the oil mixture into the vinegar mixture until combined. Refrigerate at least 1 hour; store in an airtight container up to 1 week.
- Make the salad: Toss the Brussels sprout leaves, dried blueberries and cranberries, almonds and 1/4 cup dressing in a large bowl. Pile the salad onto a plate. Top with the manchego and season with pepper. Serve with bagel chips, if desired.
BRUSSELS SPROUT-LEAF SALAD
Provided by Giada De Laurentiis
Categories appetizer
Time 26m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.
- Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use. Bring a large saucepan of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.
NUTTY WARM BRUSSELS SPROUTS SALAD
Originally from Cooking Light but tweaked to our preferences. Have also sprinkled on some recipe#463068 instead of the nuts. Haven't done this yet but think you could make the gratin ahead and the brussels sprouts and keep two aspects separate, then reheat the sprouts in microwave and assemble-just don't put the gratin in until serving or it will turn into mush.
Provided by WiGal
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a large nonstick skillet over medium heat.
- Add garlic; cook 1 minute or just until golden, stirring constantly.
- Add cracker crumbs; cook 1 minute or until lightly browned, stirring constantly.
- Transfer crumb mixture to a cup.
- Heat oil over medium heat.
- Add brussels sprouts to pan; cook until a tad brown-stir frequently, add 1/4 cup of water and cook until leaves wilt and cores are crisp-tender, stirring frequently- add more water IF needed-takes about 15 minutes.
- Remove from heat, season with salt and pepper, stir in cracker crumbs.
- Top with walnuts or recipe#463068 and cheese.
- Serve warm.
BRUSSELS SPROUTS SALAD
Posted for Zaar World Tour 2005. From a cookbook of countries along the Danube, this came from Germany. The original recipe called for a tablespoon of salt but I cut it down to a teaspoon (particularly since the sprouts are cooked in broth). Cooking time includes chilling time. I have not tried this recipe yet. Update - tried for Christmas as per Elmotoo's comment. Very pretty with tomatoes, and I thought there was too much vinegar in the dressing so I suggest reducing to 1/4 cup as per current ingredients list.
Provided by Kumquat the Cats fr
Categories Vegetable
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If using frozen brussels sprouts, cook according to package directions with broth instead of water.
- If using fresh, wash well and trim all outer leaves. Bring broth to a boil and add sprouts. Bring to a boil again and cook uncovered for 15 minutes or until tender.
- Drain sprouts and place in a bowl.
- Pour vinegar and oil over the top and sprinkle with dried spices, salt and pepper. Toss to coat. Chill for 2-3 hours or overnight.
- Halve the tomatoes and add to sprouts. Taste for seasoning.
- Sprinkle with fresh chives and dill before serving.
Nutrition Facts : Calories 131.9, Fat 7.7, SaturatedFat 1.1, Sodium 620.2, Carbohydrate 14.4, Fiber 5.2, Sugar 4.3, Protein 4.9
ROASTED AND RAW BRUSSELS SPROUTS SALAD
If you like a good kale salad, or any type of crunchy salad, then you will love this one, which combines shredded raw brussels sprouts with roasted brussels sprouts leaves. As with any sturdy greens, the raw sprouts benefit from marinating in the dressing, which uses fresh lemon juice and salt as tenderizers. While the uncooked greens can be prepared in advance, you'll want to add the warm ingredients just before serving, so you can enjoy the contrast of the crisp leaves and toasted almonds with the tangy shredded sprouts.
Provided by Susan Spungen
Categories dinner, lunch, weeknight, salads and dressings, vegetables, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim the sprouts, cutting a good 1/4-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
- Toss the shredded sprouts with the lemon juice and 1/4 teaspoon salt, and massage with your hands to tenderize them. Set aside.
- Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
- Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and 1/4 teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
- Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.
MAPLE-DIJON BRUSSELS LEAF SALAD
This is my go-to unexpected side for Thanksgiving and other pot-lucks. Aside from being gorgeous, it holds up well when made ahead, tastes great at room temp, and appeals to lots of eaters because it's vegan, paleo, gluten-free, and low-carb friendly. The only thing that takes time is deconstructing the Brussels sprouts. The salad keeps in the refrigerator for up to 3 days.
Provided by Nicholio
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
- Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.
Nutrition Facts : Calories 173.5 calories, Carbohydrate 22.1 g, Fat 8.6 g, Fiber 4.7 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 61.4 mg, Sugar 14 g
WARM BRUSSELS SPROUT SALAD
Provided by Clark Frasier
Categories Salad Vegetable Side Christmas Thanksgiving Vegetarian Quick & Easy Brussels Sprout Christmas Eve Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 2
Steps:
- Cook butter in large skillet over medium heat until just beginning to brown. Add brussels sprout leaves. Toss until just beginning to wilt but still green, about 3 minutes. Season with salt and pepper.
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