Brussels Sprout Salad With Walnuts Food

SHAVED BRUSSELS SPROUT SALAD WITH FRESH WALNUTS AND PECORINO

Steps:

• Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
• Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.

BRUSSELS SPROUTS WITH WALNUTS

Steps:

• Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
• In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
• Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately.

BRUSSELS SPROUTS WITH CANDIED WALNUTS AND GREEN APPLE

Steps:

• To candy the walnuts:
• Toast the nuts in a saute pan over medium heat with 1 tablespoon butter and 1 teaspoon salt. When the nuts start to take on a light golden color, add the rosemary and bloom for 1 more minute. Add the honey to the pan and remove from the heat.
• To roast the Brussels sprouts:
• Preheat the oven to 450 degrees F. Toss the Brussels sprouts with the canola oil, 1 teaspoon salt and pinch freshly ground black pepper. Lay out onto a sheet tray and roast for 10 to 12 minutes until they take color, but retain some texture. Remove from oven and set aside.
• To finish the dish:
• Saute the Granny Smith apple pieces in 1 tablespoon butter until they just take on color, about 2 minutes. Add the candied walnuts and roasted Brussels sprouts. Toss, and then add the juice of 1 lemon and adjust the seasoning as necessary.

CRUNCHY SWEET BRUSSELS SPROUT-WALNUT SALAD

Steps:

• Remove the core of the Brussels sprouts and thinly slice. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg and salt and pepper to taste. Cook, stirring, until the brussels sprouts are bright green and slightly wilted, 2 to 3 minutes.
• Add the cranberries and walnuts to the brussels sprouts and toss to combine. Turn out into a serving bowl and serve warm.

BRUSSELS SPROUT SALAD WITH WALNUTS

Steps:

• Slice Brussels sprouts across in 2 mm strips, using a food processor or slicer. Discard cores (use for healthy snacks.)
• Chop walnuts into 1 cm chunks.
• Grate cheese (aged Gruyere, not processed smoked Gruyere) (or parmesan).
• Toss cheese with sprouts and nuts.
• Whisk together mustard, oil, vinegar, salt and pepper, until blended.
• Pour over salad, toss lightly, and serve.

BRUSSELS SPROUT, WALNUT AND GORGONZOLA SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In a small bowl, whisk together the vinegar and cranberry juice. Whisking constantly, slowly stream in the olive oil, then season to taste with salt and pepper.
• Place the Brussels sprouts, kale, walnuts and cranberries in a large bowl and toss with the vinaigrette; massage with your hands until coated and beginning to wilt. Season to taste with salt and pepper and top with the Gorgonzola.

CRUNCHY SWEET BRUSSELS SPROUT SALAD

Steps:

• Shred the Brussels sprouts by removing the core and thinly slicing. Warm the olive oil in a large skillet over medium heat. Add the Brussels sprouts, nutmeg, and salt and pepper, to taste. Cook, stirring, until the Brussels sprouts are bright and slightly wilted, about 2 to 3 minutes. Add the walnuts and the cranberries and toss to combine. Turn out into a serving bowl and serve warm.

BRUSSELS SPROUT SALAD WITH AVOCADO & PUMPKIN SEEDS

Steps:

• Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.
• Toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.

SHAVED BRUSSELS SPROUT SLAW WITH WALNUTS AND ROMANO

Steps:

• Holding each Brussels sprout by stem end, cut into very thin slices using a mandoline or other adjustable blade slicer; discard stems. Transfer to a large bowl. Toss to separate leaves.
• Lightly crush walnuts with your hands. Add to Brussels sprouts, along with cheese, oil and lemon juice and toss to combine. Season with pepper.

BRUSSELS SPROUT AND APPLE SALAD WITH BLUE CHEESE AND WALNUTS

Steps:

• Steam brussels sprouts in batches until just tender, about 12 minutes. Transfer to colander; cool. Transfer to large bowl.
• Mix vinegar and mayonnaise in small bowl. Gradually mix in oil. Season with salt and pepper. (Brussels sprouts and dressing can be made 1 day ahead. Cover; chill.) Add apples and celery leaves to brussels sprouts. Add dressing; toss to combine. Mix in cheese and walnuts. Season with salt and pepper. Line large bowls with radicchio leaves. Add salad; serve.

BRUSSELS SPROUTS & APPLE SALAD

Steps:

• Put the walnuts in a small, dry frying pan over medium-high heat. Cook, stirring often, until fragrant and lightly toasted, 3-5 minutes. Immediately transfer to a plate to cool and set aside.
• In a large bowl, whisk together the yogurt, maple syrup, salt, pepper, and 1 teaspoon of the lemon juice. In a small bowl, toss the apple slices with the remaining 1 teaspoon lemon juice and stir into the yogurt mixture. Set aside.
• In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the brussels sprouts and steam until tender-crisp, about 4 minutes. Let cool slightly.
• Add the brussels sprouts to the bowl with the yogurt mixture and apples and toss gently to coat.
• Divide the salad among individual plates and sprinkle with the lemon zest and toasted walnuts. Serve immediately.

SHAVED BRUSSELS SPROUT SALAD WITH FRESH WALNUTS AND PECORINO

Steps:

• Holding each Brussels sprout by its stem end, cut into very thin slices; discard the stem ends. Toss in a bowl to separate the layers.
• Lightly crush the walnuts with your hands and add to the sprouts along with the cheese, oil, and lemon juice, then toss to combine. Season with pepper.
• do ahead
• The WALNUTS can be toasted 1 day ahead and kept in an airtight container at room temperature.
• The BRUSSELS SPROUTS can be sliced 3 hours ahead and chilled, covered. Toss with remaining ingredients just before serving.

BRUSSELS SPROUT SALAD

Steps:

• In your serving bowl, whisk together the lemon juice, olive oil, honey, and vinegar. Toss in your shaved sprouts and arils and toss to coat in the dressing.
• Mix in salt, pepper, and crushed red pepper to taste. Sprinkle the cheese on top and serve.