Recipe from Bottega by Michael Chiarello/Chronicle Books, 2010. Summer Variation: Substitute 9 cups of julienned sugar snap peas for the shaved Brussels sprouts. Top with a little more of the vinaigrette. Spoon into chilled small bowls and top with the pecorino. Stir into brussels sprouts slaw along with the rest of the green onions, cherries and nuts. Add the orange zest, orange juice, 1/4 of the green onions/scallions and season dressing with salt and pepper to taste. Pour on about 3/4 cup of the vinaigrette and toss again. Whisk the yogurt and mayonaisse together. 1 pound Shredded Brussels sprouts (8 cups) cup pomegranate seeds 1 thinly sliced shallot 1/2 cup of shaved parmesan cheese 1 tablespoon Dijon mustard.
#Brussel sprout salad plus#
With this delicious salad you get those thinly shredded Brussels sprouts that have just the perfect crunch, along with soft sweet pears, salty crispy bacon, a slight bite from the shallots, nutty crunchy pecans, creamy tangy gorgonzola cheese, plus just a hint of herby freshness from the parsley. In a large bowl, toss together the shaved Brussels sprouts, sieved eggs, and chopped almonds. Brussels Sprout Salad with Pears and Bacon. You should have about 9 cups when they're all grated. Using a mandoline, carefully shave each Brussels sprout holding the stem end. If it's easier, you can sieve the whole eggs and not bother separating whites from yolks. To sieve the eggs: At Bottega, we push the hard-cooked egg whites through the sieve separately, then sieve the yolks and layer the two separately when serving. Whisk again, cover, and refrigerate for at least 30 minutes or up to 3 days. Pour the juices into a small bowl and gradually whisk in the olive oil in a thin stream to form an emulsion. Add all dressing ingredients to a bowl and whisk together until combined (it should thicken up if mixed enough).For the Whole-Citrus Vinaigrette: Use a juice extractor to juice the lemons, orange, and shallot, using the entire fruit. Put Brussels and pancetta in fridge to cool while you make your dressing. Add pancetta to a pan and cook until fully cooked through but NOT crispy (about 8 mins) stirring very often. While brussel sprouts are grilling, lightly toast pecans in butter in a small skillet. Let stand 5 minutes, so the acidity in the lemon juice can begin to break down the shallots. (3-4 minutes each side) In the meantime, make dressing by mixing all ingredients well in a bowl. Directions In a small bowl, combine the lemon juice and shallots. You may have to do a couple batches of this to avoid the leaves steaming instead of frying. In a skillet, lightly grill brussel sprouts in olive oil on medium heat.
Peel Brussel sprout leaves and sauté on high heat (make sure your pan is HOT before adding your sprout leaves) sauté for 4-5 mins until browned, stirring often. 7 heaping cups of Brussel sprout leaves (chop off the stem and peel the leaves off.) Serve immediately or within a few hours of tossing. Nutrition Facts 3/4 cup: 156 calories, 9g fat (1g saturated fat), 0 cholesterol, 79mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 3g protein.
Toss the brussels sprouts, almonds, bacon, cheese, and dressing together. Place Brussels sprouts, onion and cherries in a large bowl toss with dressing. Pulse the almonds in a food processor until finely chopped. *serves 1 as a meal or 2-3 as sides* adjust recipe as needed! Toss the shreds and loosen them with your fingers to they separate and fluff a little bit. Recipe developer and Instagram Superstar ( follow Megan here!) shares her quick, easy, and healthy salad recipe.
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