Recipe from Bottega by Michael Chiarello/Chronicle Books, 2010.
Place the bread on a rimmed baking sheet.
Tear 4 ounces sourdough bread into bite-sized pieces (about 3 cups). Summer Variation: Substitute 9 cups of julienned sugar snap peas for the shaved Brussels sprouts. Ingredients 3 pounds Brussels sprouts, thinly sliced 3 ounces red cabbage, shredded 3 green onion, chopped 1 carrot, julienned red chile, thinly sliced. Arrange a rack in the middle of the oven and heat the oven to 400☏. Top with a little more of the vinaigrette. Spoon into chilled small bowls and top with the pecorino. 1 pound Shredded Brussels sprouts (8 cups) cup pomegranate seeds 1 thinly sliced shallot 1/2 cup of shaved parmesan cheese 1 tablespoon Dijon mustard.
Brussel sprout salad plus#
Pour on about 3/4 cup of the vinaigrette and toss again. Ingredients 4 cups shaved Brussels sprouts cup extra-virgin olive oil, plus extra for drizzling cup fresh lemon juice cup pine nuts, toasted cup. In a large bowl, toss together the shaved Brussels sprouts, sieved eggs, and chopped almonds. You should have about 9 cups when they're all grated. Whisking constantly, slowly drizzle in the olive oil until emulsified. Add the mustard, oregano, pepper, and salt. Whisk vinegar, honey, shallot, salt and pepper in a large bowl. Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
Using a mandoline, carefully shave each Brussels sprout holding the stem end. Transfer the shaved sprouts to a medium bowl and break apart with your hands. If it's easier, you can sieve the whole eggs and not bother separating whites from yolks. To sieve the eggs: At Bottega, we push the hard-cooked egg whites through the sieve separately, then sieve the yolks and layer the two separately when serving. Whisk again, cover, and refrigerate for at least 30 minutes or up to 3 days. Pour the juices into a small bowl and gradually whisk in the olive oil in a thin stream to form an emulsion. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a small bowl, whisk together the olive oil and lemon juice until smooth. Truly one of my favorite winter salads to date! This quick and easy salad is loaded with shaved Brussels Sprouts (yes you can eat them raw!) plenty of pomegranate seeds, sweet candied walnuts, persimmons and honey crisp apples, creamy avocado, feta and a very very easy dressing.For the Whole-Citrus Vinaigrette: Use a juice extractor to juice the lemons, orange, and shallot, using the entire fruit. A creamy maple dressing, spiked with apple cider vinegar and mustard, coats shaved Brussels sprouts, pumpkin seeds and crisp apples in this perfect autumn salad. Combine the Brussels sprouts, arugula, endive, and almonds in a salad bowl. Then whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Behold… my latest and greatest big giant salad concoction… a Brussels Sprouts Salad with Persimmons! Make the dressing: In a medium bowl, whisk together the Dijon mustard, white wine vinegar, maple syrup, and salt.
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