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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nafees U
[email protected]Overall, I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Nimah Bawa
[email protected]This salad was a bit too expensive to make. The ingredients are all relatively expensive, and the salad doesn't yield a lot of servings.
Leo Guerrero
[email protected]This salad was a bit bland for my taste. I would recommend adding more seasoning to the roasted Brussels sprouts.
Sudan Adhikari
[email protected]The dressing for this salad was a bit too acidic for my taste. I would recommend using less vinegar.
Asim Arain
[email protected]I found that the roasted Brussels sprouts were a bit too hard for my taste. I would recommend roasting them for a shorter amount of time.
Mason Ratt
[email protected]This salad is a bit time-consuming to make, but it's worth the effort. The roasted Brussels sprouts are especially delicious.
Princess Akwaama
[email protected]This salad is a great way to use up leftover Brussels sprouts. I always have a few extra sprouts after making a roasted Brussels sprouts dish, and this salad is a great way to use them up.
adam sani
[email protected]I love that this salad is so versatile. You can add other ingredients, such as nuts, seeds, or dried fruit, to customize it to your taste.
Qasir Khan
[email protected]This salad is a great make-ahead dish. You can roast the Brussels sprouts in advance and then assemble the salad just before serving.
Nawabwarrich
[email protected]I wasn't sure how I would feel about the combination of roasted and raw Brussels sprouts, but I was pleasantly surprised. The different textures and flavors worked really well together.
elimzmist
[email protected]The dressing for this salad is amazing! It's tangy and flavorful, and it really complements the roasted and raw Brussels sprouts.
Md Minhas miya Md Minhas miya
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients and antioxidants, and it's also low in calories and fat.
Muhammad Atif
[email protected]I'm always looking for new ways to prepare Brussels sprouts, and this recipe didn't disappoint. The roasting process caramelized the sprouts and brought out their natural sweetness.
Langmi Marceline
[email protected]This salad was a hit at my last dinner party! The combination of roasted and raw Brussels sprouts was unique and delicious, and the dressing was the perfect finishing touch.