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.
BRUSSELS SPROUTS SALAD WITH GRIBICHE
Gribiche is a classic French sauce that traditionally combines hard boiled egg yolks with mustard and oil. The gribiche sauce for this salad includes vinegar, relish and capers to create a tangy and briny dressing for the shredded Brussels sprouts.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk together 1 tablespoon each Dijon mustard and capers, 2 tablespoons white wine vinegar, 4 teaspoons sweet relish and 1/4 cup olive oil in a large bowl. Fold in 1/2 cup finely chopped parsley and 2 finely chopped hard-boiled eggs. Add 10 ounces shredded brussels sprouts (about 5 cups) and toss to fully coat. Season with salt and pepper; let stand 10 to 15 minutes at room temperature to soften slightly.
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 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 SALAD WITH WALNUTS
Make and share this Brussels Sprout Salad With Walnuts recipe from Food.com.
Provided by dandelionleaf
Categories Vegetable
Time 10m
Yield 2 cups, 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 277.1, Fat 26.7, SaturatedFat 6.3, Cholesterol 19.8, Sodium 376.8, Carbohydrate 4.1, Fiber 1.5, Sugar 1, Protein 6.9
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
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