Michael Symons Shaved Brussels Sprouts With Pecorino Food
FRIED BRUSSELS SPROUTS WITH WALNUTS AND CAPERS
Provided by Michael Symon : Food Network
Categories side-dish
Time 19m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Pour enough oil into a medium pot so that the oil comes 3 inches up the sides. Heat the oil to 350 degrees.
- While the oil is heating, whisk together the garlic, anchovies, serrano, red wine vinegar, honey, scallions, walnuts and extra-virgin olive oil in a bowl large enough to toss all of the Brussels sprouts. Keep the bowl near the stovetop.
- Working in batches, deep-fry the Brussels sprouts until the edges begin to curl and brown, about 3 minutes. To the last batch, add the parsley and capers (stand back-the capers will pop and sputter!). Give the contents of the pot a stir. When the color of the parsley becomes a deeper, more saturated shade of green, about 30 seconds to 1 minute, remove the contents of the pot with a skimmer and place directly in the bowl of dressing. Toss to coat. Add salt and pepper to taste.
SHAVED BRUSSELS SPROUT SALAD WITH FRESH WALNUTS AND PECORINO
Provided by Jonathan Waxman
Categories Cheese Side No-Cook Walnut Fall Brussels Sprout Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 7
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.
SHAVED BRUSSELS SPROUTS WITH PECORINO AND WALNUTS
Those who have eaten at Buvette, the West Village restaurant from which the recipe for this dish is adapted, will understand that if the home-cooked version tastes even 1/8th as good as the original, then you could pair it with a roast chicken and dinner will be awesome, beyond compare. And it does! Shave the sprouts with a mandoline or a food processor or a sharp, sharp knife. Then combine with raw walnut halves, pecorino crumbled off the cheese with a fork, olive oil, and salt. Mix aggressively, so that the sprouts begin to wilt a little. And that's it. You'll see.
Provided by Sam Sifton
Categories quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Trim bottoms of brussels sprouts and discard any discolored or loose outer leaves. Using a mandoline, the slicing attachment on a food processor or a very sharp knife, shave sprouts into the thinnest of slices.
- In a large bowl, combine shaved sprouts with the other ingredients, mixing roughly by hand so that the greens begin to wilt a little. Season to taste with salt and add a little more olive oil if necessary, either for your taste or because the sprouts were large.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams
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