Brussels Sprouts Christmas Salad Food

BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING

Steps:

• Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
• Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
• Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.

BRUSSELS SPROUTS SALAD

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.

WARM BRUSSELS SPROUTS SALAD

Steps:

• Salad dressing:.
• Mix lemon, honey, white wine vinegar, mustard and shallots in a small bowl. Slowly drizzle and whisk in olive oil until well blended. Adjust seasoning with salt and pepper.
• Crispy Sage Leaves:.
• Heat oil in a small skillet over medium-high heat until hot. Fry 6 to 8 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.
• Salad:.
• Heat 1 tablespoon olive oil to a 12-inch skillet and sauté Brussels sprouts and apples until sprouts are just starting to wilt; about 2 to 3 minutes. Transfer to mixing bowl. Heat remaining tablespoon of olive oil and sauté kale just until it turns bright green, about 4 to 5 minutes. Remove from heat and toss with 1/4 cup of salad dressing. Transfer to serving platter. Scatter pomegranate seeds, pecans, shaved Parmesan over salad. Top with crispy sage leaves. Serve warm with remaining dressing on the side.

BRUSSELS SPROUTS CHRISTMAS SALAD

Steps:

• Cook up Brussels sprouts according to package directions. Drain thoroughly.
• Meanwhile, prepare the dressing: In a small jar with a screw-top lid, combine all dressing ingredients. Cover and shake to blend well. Transfer warm sprouts to bowl and pour the dressing over, mixing to coat evenly. Cover and chill at least 4 hours or overnight.
• (If you use a prepared commercial dressing, it takes about 1-1/4 cups.).
• Wash the cherry tomatoes and cut in half; put into another container. Add sliced green onions; cover and chill.
• Just before serving: Combine the sprouts with the tomatoes and onions. Stir gently to coat vegetables with dressing. Then, using a slotted spoon, transfer to a serving bowl.

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.