Shaved Brussels Sprouts Salad With Pecans Food

BRUSSELS SPROUT SALAD WITH BACON & PECANS

Steps:

• In a large bowl, toss together the Brussels sprouts, bacon, pecans and grated Parmesan cheese.
• In a small bowl, whisk together the lemon juice, maple syrup, olive oil, shallot, salt and pepper until thoroughly combined. You can also place the ingredients in a glass jar and shake well to combine.
• Pour the dressing over the salad and toss to ensure that all of the ingredients are evenly moistened.
• The salad can be served immediately, or refrigerated for up to 4 hours before serving (if making further in advance, see notes below). Top with shaved Parmesan before serving.

BRUSSELS SPROUTS WITH TOASTED PECANS

Steps:

• In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
• Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
• Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
• Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.

BRUSSELS SPROUT SALAD WITH SMOKED GOUDA, PECANS, AND DRIED CHERR

Steps:

• 1. Whisk lemon juice, mustard, shallot, garlic and ½ teaspoon salt together in large bowl. Slowly whisk in oil until incorporated. Toss Brussels sprouts with vinaigrette, and let sit for at least 30 minutes or up to 2 hours.
• 2. Fold in Gouda, pecans, and cherries. Season with salt and pepper to taste. Serve.
• HOW TO SLICE BRUSSELS SPROUTS.
• You can use the slicing disk of your food processor or slice the sprouts with a chef's knife. Follow these steps to do the latter safely and quickly. 1. TRIM: Trim the stem end of each sprout and then cut each sprout in half through the cut end. 2. SLICE: With the flat surface on the cutting board, thinly slice each half.