Sprouts Salad Food

ROASTED AND RAW BRUSSELS SPROUTS SALAD

Roasted and Raw Brussels Sprouts Salad image

If you like a good kale salad, or any type of crunchy salad, then you will love this one, which combines shredded raw brussels sprouts with roasted brussels sprouts leaves. As with any sturdy greens, the raw sprouts benefit from marinating in the dressing, which uses fresh lemon juice and salt as tenderizers. While the uncooked greens can be prepared in advance, you'll want to add the warm ingredients just before serving, so you can enjoy the contrast of the crisp leaves and toasted almonds with the tangy shredded sprouts.

Provided by Susan Spungen

Categories dinner, lunch, weeknight, salads and dressings, vegetables, side dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound or 2 (9-ounce) containers brussels sprouts
2 tablespoons fresh lemon juice
3/4 teaspoon kosher salt
1 small shallot, halved
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
Black pepper
5 tablespoons extra-virgin olive oil
1 1/2 ounces Pecorino Sardo, or other sharp sheep's milk cheese, shaved with a vegetable peeler (about 1 scant cup)
1/3 cup whole raw almonds, roughly chopped

Steps:

Trim the sprouts, cutting a good 1/4-inch off the bottom. Pull off the large leaves (you should have about 2 cups of them); set aside. Shred the remaining sprouts thinly, using a food processor fitted with the slicing blade, or use a knife to halve them through the core, then thinly slice them. You should have 5 to 6 cups.
Toss the shredded sprouts with the lemon juice and 1/4 teaspoon salt, and massage with your hands to tenderize them. Set aside.
Finely mince half the shallot and mix with the sherry vinegar, mustard, honey, 1/4 teaspoon salt and a few grinds of pepper. While stirring, slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts, mixing thoroughly. Toss in the cheese and place in a serving bowl. (Cover and refrigerate for up to 4 hours, if not serving right away.)
Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a small baking sheet, combine the shallot with the reserved sprout leaves, almonds, remaining 1 tablespoon oil and 1/4 teaspoon salt. Toss to coat, then roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12 minutes.
Place the hot ingredients on top of the salad (do not toss) and serve immediately, with more cracked pepper on top.

SPROUT SALAD WITH CITRUS & POMEGRANATE

Sprout salad with citrus & pomegranate image

Brussels sprouts make a great alternative to cabbage or kale in slaws and salads - let them soak up this zesty dressing for a side dish packed with fresh flavours and texture

Provided by Jane Hornby

Categories Lunch, Side dish, Supper

Time 20m

Number Of Ingredients 12

Ingredients

50g blanched hazelnuts
1 heaped tsp cumin seeds
1 small red onion , finely chopped
400g Brussels sprouts , shredded with a processor or by hand
handful coriander , torn (optional)
100g pomegranate seeds
zest 1 orange , plus 2 tbsp juice
zest and juice 1 lemon
3 tbsp rice wine vinegar (or use cider vinegar with a pinch more sugar)
1 tbsp golden caster sugar
5 tbsp olive oil
2 tsp wholegrain mustard

Steps:

Set a frying pan over a medium heat, add the hazelnuts and toast for about 8 mins until golden here and there. Tip onto a plate or baking tray and set aside to cool. Toast the cumin seeds in the same pan for 30 secs until fragrant, then remove from the heat. Whisk all the dressing ingredients into the pan with the cumin seeds. Season generously, add the onion and set aside.
Roughly chop the hazelnuts. Pile the shredded sprouts into a large bowl, pour over the dressing and toss very well. Set aside for 10 mins, or up to 1 hr in the fridge. Fold in the coriander (if using), the pomegranate and hazelnuts before serving.

Nutrition Facts : Calories 214 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

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