Shaved Brussels Sprouts Salad Recipes

Steps:

• For the vinaigrette: In a medium bowl, combine the lemon juice, orange juice and shallots. Let stand 5 minutes so the acidity in the juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper.
• For the salad: Add the sprouts, apricots, hazelnuts and pecorino to the vinaigrette and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.

Steps:

• Heat the pecans in a small skillet set over medium heat, stirring occasionally until lightly toasted, about 5 minutes. Cool and coarsely chop.
• Toss the Brussels sprouts, pecans, olive oil and lemon juice together in a large bowl and season with salt and pepper. Top with the chives if using.

Steps:

• In a small bowl, combine the lemon juice and shallots. Let stand 5 minutes, so the acidity in the lemon juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the olive oil until emulsified. Season aggressively with salt and add pepper to taste.
• Add the sprouts, dates, manchego and almonds and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.

Steps:

• Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.

Steps:

• Heat 1/2 cup of the olive oil in a large skillet over medium-high heat. Add 2 cups of the Brussels sprouts and cook, stirring occasionally, until golden and crispy, 5 to 7 minutes. Season with salt and pepper, then place on a paper towel-lined plate with a slotted spoon to remove any excess oil. Wipe out the skillet.
• Heat the remaining 1/4 olive oil over medium-low heat in the skillet. Add the pistachios and rosemary and cook, stirring occasionally, until the pistachios are toasted and golden, 3 to 4 minutes. Remove and discard the rosemary sprigs. Transfer the pistachios with a slotted spoon to a cutting board to cool, season with salt and pepper, then chop finely. Pour the oil from the skillet into a medium heatproof bowl and let cool.
• Add the lemon juice and zest to the medium bowl and whisk to combine. Season the dressing with salt and pepper and set aside.
• Combine the cooked Brussels sprouts with the raw Brussels sprouts in a large bowl. Add the pistachios, cranberries and cheese; season with salt and pepper. Add the dressing and toss to combine. Top with sumac and enjoy.

Steps:

• Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
• Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
• Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.