Nuttywarmbrusselssproutssalad Recipes

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NUTTY WARM BRUSSELS SPROUTS SALAD

Originally from Cooking Light but tweaked to our preferences. Have also sprinkled on some recipe#463068 instead of the nuts. Haven't done this yet but think you could make the gratin ahead and the brussels sprouts and keep two aspects separate, then reheat the sprouts in microwave and assemble-just don't put the gratin in until serving or it will turn into mush.

Provided by WiGal

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10



Nutty Warm Brussels Sprouts Salad image

Steps:

  • Heat butter in a large nonstick skillet over medium heat.
  • Add garlic; cook 1 minute or just until golden, stirring constantly.
  • Add cracker crumbs; cook 1 minute or until lightly browned, stirring constantly.
  • Transfer crumb mixture to a cup.
  • Heat oil over medium heat.
  • Add brussels sprouts to pan; cook until a tad brown-stir frequently, add 1/4 cup of water and cook until leaves wilt and cores are crisp-tender, stirring frequently- add more water IF needed-takes about 15 minutes.
  • Remove from heat, season with salt and pepper, stir in cracker crumbs.
  • Top with walnuts or recipe#463068 and cheese.
  • Serve warm.

1 tablespoon butter
1 garlic clove, minced
3 tablespoons Ritz cracker crumbs
1 tablespoon extra virgin olive oil
3/4 lb Brussels sprouts, trimmed and halved or 3 cups Brussels sprouts
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 1/2 tablespoons walnuts, TOASTED finely chopped
1/2 ounce asiago cheese, shaved

WARM BRUSSELS SPROUTS SALAD

Make and share this Warm Brussels Sprouts Salad recipe from Food.com.

Provided by Food.com

Categories     Thanksgiving

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 16



Warm Brussels Sprouts Salad image

Steps:

  • Salad dressing:.
  • Mix lemon, honey, white wine vinegar, mustard and shallots in a small bowl. Slowly drizzle and whisk in olive oil until well blended. Adjust seasoning with salt and pepper.
  • Crispy Sage Leaves:.
  • Heat oil in a small skillet over medium-high heat until hot. Fry 6 to 8 sage leaves at a time until crisp, about 15 seconds. Transfer with a fork to paper towels. Set aside.
  • Salad:.
  • Heat 1 tablespoon olive oil to a 12-inch skillet and sauté Brussels sprouts and apples until sprouts are just starting to wilt; about 2 to 3 minutes. Transfer to mixing bowl. Heat remaining tablespoon of olive oil and sauté kale just until it turns bright green, about 4 to 5 minutes. Remove from heat and toss with 1/4 cup of salad dressing. Transfer to serving platter. Scatter pomegranate seeds, pecans, shaved Parmesan over salad. Top with crispy sage leaves. Serve warm with remaining dressing on the side.

Nutrition Facts : Calories 299.6, Fat 27.4, SaturatedFat 3.6, Sodium 32, Carbohydrate 14, Fiber 3.5, Sugar 6.2, Protein 3

2 tablespoonlemons, juice , fresh
1 teaspoon white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
2 tablespoons minced shallots
1/2 cup extra virgin olive oil
salt & freshly ground black pepper, to taste
20 -24 fresh sage leaves
neutral oil, for frying
2 tablespoons olive oil, divided
4 cups shaved Brussels sprouts
1 apple, diced
5 ounces kale, roughly chopped
1/4 cup pomegranate seeds
1/3 cup chopped pecans
parmesan cheese, for garnish

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