ROASTED AND RAW BRUSSELS SPROUTS SALAD
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
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.
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Matthew Placid
[email protected]This salad is a great way to change up your usual salad routine. It's healthy, delicious, and easy to make.
DAWN Arnold
[email protected]This salad is a great addition to any holiday table. It's easy to make and always a crowd-pleaser.
Leon Le roux
[email protected]I'm not a huge fan of Brussels sprouts, but I really enjoyed this salad. The roasting process mellows out the flavor and makes them much more palatable.
wolf ninja
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the roasted Brussels sprouts, and they don't even notice the raw ones.
Likuwe Zuzani
[email protected]This salad is a great way to use up leftover Brussels sprouts. I always have a few extra after Thanksgiving dinner, and this is a great way to use them up.
Tamika O'Brien
[email protected]I love that this salad is both healthy and delicious. It's a great way to enjoy Brussels sprouts without feeling like you're eating something boring.
Ibrahim Hridoy
[email protected]This salad is a great make-ahead dish. You can roast the Brussels sprouts and make the dressing ahead of time, then assemble the salad just before serving.
LOKWANG FRANCIS
[email protected]The dressing is the perfect complement to the Brussels sprouts. It's tangy and slightly sweet, with a hint of garlic and Dijon mustard.
Philipe Dankwaa
[email protected]This salad is easy to make and can be tailored to your own taste. I added some dried cranberries and walnuts for a little extra sweetness and crunch.
Abdulla Akondo
[email protected]I love the contrast between the roasted and raw Brussels sprouts. The roasted ones are caramelized and slightly crispy, while the raw ones add a refreshing crunch.
Sahin islam Nirob
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients and the dressing is light and refreshing.
Mr Zoya
[email protected]I'm not usually a fan of Brussels sprouts, but this recipe changed my mind. They were roasted to perfection and had a slightly caramelized flavor that was delicious.
Steinar Vilmundarson
[email protected]This salad was a hit at my dinner party! The combination of roasted and raw Brussels sprouts gave it a great mix of textures, and the dressing was flavorful without being too heavy.