Winter Salad With Brussels Sprouts And Citrus Food

WINTER SALAD WITH BRUSSELS SPROUTS AND CITRUS

Steps:

• Purée chile, cilantro, oil, caraway, and cumin in a blender until smooth; season with salt and pepper.
• Trim brussels sprouts; halve lengthwise. Pluck off outer green leaves and place in a large bowl. Very thinly slice half of brussels and add to bowl with leaves. Heat oil in a medium skillet over medium-high. Cook remaining brussels, tossing occasionally, until crisp-tender, about 5 minutes. Transfer to bowl.
• Trim ends from citrus; cut off peel and white pith. Cut 3 citrus in half lengthwise, then thinly slice crosswise. Working over a bowl, cut along membranes of remaining 3 citrus to release segments. Squeeze membranes and trim over bowl to release juices. Whisk 3 Tbsp. juice, vinegar, and poppy seeds in a small bowl; season dressing with salt. Discard remaining juice.
• Add citrus and dressing to bowl with brussels sprouts and toss; season with salt.
• To serve, spread fromage blanc over a platter. Arrange salad on top and drizzle with 1/4 cup green harissa (save remaining harissa to use on roasted veg or grilled meat); sprinkle with nigella seeds, if using.
• Harissa can be made 3 days ahead. Cover and chill.

WINTER LAYERED SALAD WITH BEETS AND BRUSSELS SPROUTS

Steps:

• Preheat the oven to 350 degrees F. Spread the walnuts out on a rimmed baking sheet, and bake until golden and toasted, 8 to 10 minutes. Let cool, and roughly chop.
• Meanwhile, bring a small saucepan of water to a boil. Add the barley, and simmer until plumped and tender, 20 to 25 minutes. Strain and rinse under cold water. (The barley can be made and refrigerated up to 2 days ahead.)
• Use a sharp knife to remove peel and pith from the grapefruits. Cut the grapefruits into pieces, and remove the seeds.
• Whisk the vinegar, shallots, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.
• Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with half the mesclun, then add the following in separate layers: the grapefruit, the Brussels sprouts, the barley, the beets, and the remaining mesclun. Sprinkle the walnuts and pomegranate seeds on top.
• If making 1 salad, just before serving, transfer it to a large bowl, toss with the vinaigrette and season with salt and pepper. If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.

SPROUT SALAD WITH CITRUS & POMEGRANATE

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.