Shaved Brussels Sprouts Salad With Dates Manchego And Almonds Food

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SHAVED BRUSSELS SPROUTS SALAD



Shaved Brussels Sprouts Salad image

Provided by Katie Lee Biegel

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11

1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
2 tablespoons minced shallots
1 tablespoon Dijon mustard
2 teaspoons honey
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds shaved Brussels sprouts (these can be purchased in bags in the produce section or you can use your food processor to make fresh)
1/3 cup chopped dried apricots
1/3 cup chopped hazelnuts
1/3 cup diced pecorino

Steps:

  • For the vinaigrette: In a medium bowl, combine the lemon juice, orange juice and shallots. Let stand 5 minutes so the acidity in the juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper.
  • For the salad: Add the sprouts, apricots, hazelnuts and pecorino to the vinaigrette and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.

SHAVED BRUSSELS SPROUT SALAD WITH FRESH WALNUTS AND PECORINO



Shaved Brussels Sprout Salad with Fresh Walnuts and Pecorino image

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

1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
1 cup walnuts (3 1/2 oz), lightly toasted
2 tablespoons finely grated Pecorino Romano, or to taste
1/4 cup olive oil
3 tablespoons fresh lemon juice
Special Equipment
an adjustable-blade slicer

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.

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