Brussels Sprout And Apple Salad With Blue Cheese And Walnuts Recipes
BRUSSELS SPROUT AND APPLE SALAD WITH BLUE CHEESE AND WALNUTS
Categories Salad Cheese Fruit Nut Vegetable Steam Thanksgiving Blue Cheese Apple Walnut Winter Brussels Sprout Christmas Eve Bon Appétit
Yield Makes 30 servings
Number Of Ingredients 9
Steps:
- Steam brussels sprouts in batches until just tender, about 12 minutes. Transfer to colander; cool. Transfer to large bowl.
- Mix vinegar and mayonnaise in small bowl. Gradually mix in oil. Season with salt and pepper. (Brussels sprouts and dressing can be made 1 day ahead. Cover; chill.) Add apples and celery leaves to brussels sprouts. Add dressing; toss to combine. Mix in cheese and walnuts. Season with salt and pepper. Line large bowls with radicchio leaves. Add salad; serve.
BRUSSELS SPROUTS SALAD WITH APPLES AND WALNUTS
Raw brussels sprouts can stand up to the boldest and most assertive of flavors. Pair the shredded sprouts with a garlicky lemon dressing, plenty of aged Parmesan and crushed toasted walnuts. Toss in something crispy and sweet (apples and pears are ideal) and a bit of something fresh (mint and pomegranate) for a balanced bite.
Provided by Alison Roman
Categories vegetables
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, 5 to 8 minutes. Transfer nuts to a cutting board and chop.
- Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling) and place in a large bowl with garlic, 2 tablespoons lemon juice, 1/4 cup Parmesan and season with salt and pepper. Massage leaves until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.)
- Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Garnish with shavings of Parmesan.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 6 grams
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- Whisk all ingredients together in a small bowl (or shake all ingredients together vigorously in a sealed jar) until completely combined.
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- Trim the ends off the Brussels sprouts. Using a sharp knife OR using the thinest blade on a mandoline slicer (and a no-cut glove) slice each sprout thinly. Slice the apple and red onion in the same manner. Combine in a large bowl.
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- In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.
- When ready to serve, toss the walnuts and Parmigiano-Reggiano with the salad. Taste and adjust seasoning if necessary, then serve. Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up.
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