Nutty Warm Brussels Sprouts Salad Food

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.

NUTTY BRUSSELS SPROUTS

Steps:

• Trim any damaged leaves from brussels sprouts and trim stem ends. Using a sharp paring knife, make an "X" in the bottom of each sprout. Fill a saucepan fitted with a steamer basket with 1/2 inch water and bring to a boil over high heat. Place brussels sprouts in steamer basket and cook, covered, until crisp-tender, 3 to 4 minutes.
• In a medium bowl, whisk together vinegar, maple syrup, shallots, and mustard; let stand 5 minutes. Slowly whisk in oil and mix until emulsified; season with salt and pepper.
• Add brussels sprouts and nuts to bowl; toss to combine. Serve immediately.

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.