Brussels Sprout Salad With Mustard Vinaigrette Recipes
UPGRADED TDAY SIDE: BRUSSELS SPROUTS WITH MUSTARD VINAIGRETTE
Chef Dan Kluger, author of "Chasing Flavor," shares his secrets to restaurant-quality brussels sprouts dressed in a mustard vinaigrette.
Provided by Chef Dan Kluger
Number Of Ingredients 15
Steps:
- For the Mustard Vinaigrette, in a medium bowl, combine the honey and mustard powder
- Blend with a fork until well mixed, then let stand for 10 minutes to bloom the mustard
- Whisk in the lemon juice, whole-grain mustard, Dijon mustard, and salt
- Slowly whisk in the olive oil until emulsified
- The dressing can be made up to 2 days ahead and refrigerated until ready to use
- For the Pickled Red Finger Chiles, thinly slice the chiles crosswise and discard the stems
- Place in a small sterilized jar or storage container and cover with red wine vinegar
- Cover and refrigerate for at least 12 hours before using
- The pickled chiles will keep for about 2 weeks
- Bring a large saucepan of salted water to a boil and prepare an ice bath
- Working in batches, add the Brussels sprouts and blanch until slightly tender, 2 to 3 minutes
- Transfer to the ice bath to cool, then transfer to paper towels to drain
- Once all of the sprouts have been blanched, cut them in half lengthwise and pat dry with towels
- In a large skillet, heat the oil over medium-high heat
- Working in batches if necessary (don't crowd the pan), add the sprouts, cut-side down, and cook until well browned on the bottom, 5 to 7 minutes
- Stir and continue cooking until tender and caramelized all over, about 5 minutes longer
- Return all of the sprouts to the pan and add the butter and rosemary, tossing until the butter has melted and coated the sprouts
- Add enough mustard vinaigrette to cover the bottom of a serving bowl (about ⅓ cup)
- Top with the sprouts and sprinkle with the pickled onions and 1 tablespoon finely chopped pickled finger chiles
- Season with flaky salt and serve
BRUSSELS SPROUT SALAD WITH MUSTARD VINAIGRETTE
Steps:
- For Mustard Vinaigrette: In a mixing bowl, whisk together mustard, vinegar, sugar, garlic, salt, pepper and apple cider. Slowly whisk in the oil. For Brussels Sprout Salad: Trim the leaves off around the stem of the Brussels sprouts and then peel apart each leaf. Bring 6 cups of water to boil. Place peeled Brussels sprouts in boiling water for 6 seconds (really, just 6 seconds). Quickly remove and place in ice water. When cooled, place on a tray to dry. In a mixing bowl, add the Brussels sprouts, dried cranberries, almonds, and figs. Toss with mustard vinaigrette. Place in a salad bowl and top with manchego and parmesan.
More about "brussels sprout salad with mustard vinaigrette recipes"
BRUSSELS SPROUT SALAD WITH MUSTARD VINAIGRETTE RECIPE ...
2009-04-01 In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten. 3 Mound …
From latimes.com
Servings 4-6Estimated Reading Time 2 minsCategory VEGETARIAN, SALADSTotal Time 40 mins
From latimes.com
Servings 4-6Estimated Reading Time 2 minsCategory VEGETARIAN, SALADSTotal Time 40 mins
- In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar and mustard. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for 1 week, covered and refrigerated.
- Peel the leaves from the Brussels sprouts, discarding the core. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well. You should have 3 cups of leaves.
- In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten.
BRUSSELS SPROUTS SALAD WITH MUSTARD VINAIGRETTE - WILL ...
2019-11-18 Combine shaved Brussels sprouts, pomegranate seeds, chopped pecans, Gorgonzola cheese, crumbled cooked bacon, and thinly sliced …
From willcookforsmiles.com
Reviews 1Category Salad, Side DishCuisine AmericanTotal Time 35 mins
From willcookforsmiles.com
Reviews 1Category Salad, Side DishCuisine AmericanTotal Time 35 mins
- Combine all ingredients in a glass jar with a lid, close it tight and shake vigorously. You may need to scrape honey off the bottom and shake some more.
- Wash the sprouts and cut off the small stem at the end. Take off the dark, discolored outer leaves and cut each sprout in half. Place it on the cutting board cut side down and slice each half as thinly as you can.
BRUSSELS SPROUT SALAD WITH WARM MUSTARD VINAIGRETTE ...
Get FREE ACCESS to every recipe and rating from this season of our TV show. ... Brussels Sprout Salad with Warm Mustard Vinaigrette . SERVES 6. …
From americastestkitchen.com
5/5 (2)Category Side Dishes, Salads, VegetarianServings 6
From americastestkitchen.com
5/5 (2)Category Side Dishes, Salads, VegetarianServings 6
BRUSSLE SPROUTS SALAD WITH MUSTARD VINAIGRETTE
2019-11-24 When hot add the sliced brussels sprout cores and cook on high heat for about 30 seconds. Toss and cook for another 30 seconds. Remove from the pan to a bowl. If needed …
From oventales.com
5/5 (1)Total Time 20 minsCategory Salad, Side DishCalories 138 per serving
From oventales.com
5/5 (1)Total Time 20 minsCategory Salad, Side DishCalories 138 per serving
- Take a small bottle with a closefitting lid. Combine all the ingredients for the vinaigrette except honey in the bottle. Close the bottle and shake vigorously until everything is mixed well. Taste and add honey if necessary. Close the bottle and set aside until serving.
- Remove the leaves from the sprouts until the tight core is left. Slice the core into 3 to 4 pieces. Keep the cores and leaves separate as your work. Slice the bell pepper into ½ cm thick strips. Use about 1 C sliced peppers.
- Heat 1 Tbsp oil in a thick bottomed pan. When hot add the sliced brussels sprout cores and cook on high heat for about 30 seconds. Toss and cook for another 30 seconds. Remove from the pan to a bowl. If needed add 1 tbsp of oil to the pan and repeat the process with the separated leaves and bell peppers. Take care not to crowd the pan or overcook the veggies.
- Pour the vinaigrette on top of the veggies and toss to coat. Transfer to a serving dish and sprinkle pomegranate arils and glazed pecans on top
BRUSSELS SPROUT SALAD WITH BACON VINAIGRETTE RECIPE ...
2019-10-16 Remove the bacon with tongs and drain on paper towels (do not wash the pan). When cool enough to handle, crumble and set aside. Meanwhile, combine Brussels sprouts …
From eatingwell.com
5/5 (1)Total Time 20 minsCategory Healthy Salad RecipesCalories 92 per serving
From eatingwell.com
5/5 (1)Total Time 20 minsCategory Healthy Salad RecipesCalories 92 per serving
- Cook bacon in a medium skillet over medium heat until crisp, 5 to 7 minutes, flipping halfway through cooking. Remove the bacon with tongs and drain on paper towels (do not wash the pan). When cool enough to handle, crumble and set aside.
- Add shallot and oil to the pan and cook over medium-low heat, stirring, until softened, 2 to 4 minutes. Remove from heat. Whisk in vinegar, mustard, honey, salt and pepper. Immediately pour the dressing over the vegetables and toss to coat. Sprinkle with the bacon.
SHAVED BRUSSELS SPROUTS SALAD RECIPE - PLATINGS + PAIRINGS
2021-12-15 This Shaved Brussels Sprouts Salad with mustard & parmesan is tossed in a light red wine vinaigrette and makes a delicious, crunchy side dish. This recipe was originally …
From platingsandpairings.com
3.4/5 (27)Total Time 30 minsCategory SaladCalories 112 per serving
From platingsandpairings.com
3.4/5 (27)Total Time 30 minsCategory SaladCalories 112 per serving
- In a medium bowl, whisk together the red wine vinegar, mustard, sugar and olive oil. Season with salt and pepper, to taste.
- Holding the stem of the Brussels sprouts, thinly slice each one until you get to within ½ inch of the stem. Discard the stems and place the sliced Brussels sprouts in a large bowl, breaking them up with your hands and discarding any tough pieces.
- Toss the sliced sprouts with the dressing until coated. Let sit at room temperature for at least 15 minutes to allow the sprouts to soften and the flavors to combine.
- Before serving, toss in the grated parmesan and taste again for seasonings, adding more salt and pepper, if needed.
ROASTED BRUSSELS SPROUTS WITH MUSTARD DRESSING RECIPE ...
2018-10-12 Step 1. Preheat oven to 450°F. Toss together Brussels sprouts, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to a large rimmed baking …
From cookinglight.com
Servings 8Calories 150 per servingTotal Time 30 mins
From cookinglight.com
Servings 8Calories 150 per servingTotal Time 30 mins
- Preheat oven to 450°F. Toss together Brussels sprouts, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
- Roast at 450°F until golden and just tender when pierced with tip of a knife, about 20 minutes, stirring once after 10 minutes.
- Meanwhile, whisk together vinegar, mustard, 1 tablespoon parsley, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon pepper in a large bowl.
SHAVED BRUSSELS SPROUTS SALAD | SALAD RECIPE | SPOON FORK ...
2013-11-21 Brussels sprouts and bacon are such a perfect combination of flavors that a pancetta vinaigrette just makes sense. The whole grain mustard adds a simple, but great …
From spoonforkbacon.com
Ratings 1Estimated Reading Time 4 minsServings 12Calories 274 per serving
From spoonforkbacon.com
Ratings 1Estimated Reading Time 4 minsServings 12Calories 274 per serving
- For pretzel croutons: Place pretzel pieces and oil into a large mixing bowl and season with salt and pepper. Toss together. Spread onto a baking sheet, in a single layer, and toast for 15 to 20 minutes or until light and crisp. Remove from oven and allow pretzel bits to cool.
- For vinaigrette: Place a small sauté pan over medium-high heat and melt butter. Add pancetta and sauté for 3 to 4 minutes or until pancetta browns. Pour contents into a mixing bowl and add remaining vinaigrette ingredients, except oil. Whisk together and add oil in a slow and steady stream until fully incorporated. Adjust seasonings and set aside until ready to use.
- To assemble: Place Brussels sprouts, pretzel croutons, cherry tomatoes and goat cheese (if using) into a large salad bowl and toss together with vinaigrette. Adjust seasonings and allow salad to sit for about 10 minutes before tossing one more time and serving.
BRUSSELS SPROUT SALAD WITH HONEY MUSTARD VINAIGRETTE ...
2019-12-05 This Shaved Brussels Sprout Salad is the perfect blend of sweet, sour, and crunchy drizzled with a sweet and tangy Honey Mustard Vinaigrette. Special enough for …
From wholenewmom.com
Cuisine Gluten-Free, Grain-Free, Low-Carb, Whole30Category SaladServings 8Calories 175 per serving
From wholenewmom.com
Cuisine Gluten-Free, Grain-Free, Low-Carb, Whole30Category SaladServings 8Calories 175 per serving
- Slice the sprouts as thin as possible. Alternatively, shred the brussels sprouts using a shredder.
SHAVED BRUSSELS SPROUT SALAD WITH HONEY LEMON DIJON ...
2019-03-25 Drizzle the lemon dijon vinaigrette over the shaved Brussels sprouts, and toss until they’re fully coated. Let the salad sit in the refrigerator for at least 30 minutes, or up to 2 …
From thecookierookie.com
4.9/5 (8)Total Time 20 minsCategory SaladCalories 184 per serving
From thecookierookie.com
4.9/5 (8)Total Time 20 minsCategory SaladCalories 184 per serving
- With the slicing blade of a food processor set on ALMOST the thinnest setting, slice the brussel sprouts and transfer to a large bowl.
ROASTED BRUSSELS SPROUTS SALAD WITH MUSTARD BASIL VINAIGRETTE
2019-03-21 Preheat the oven to 400 degrees. Grease a baking sheet with cooking spray. Cover with brussels sprouts, and lightly coat the brussels with oil and sprinkle with a bit of salt. …
From wholesomelicious.com
5/5 (1)Category SaladServings 4Calories 351 per serving
From wholesomelicious.com
5/5 (1)Category SaladServings 4Calories 351 per serving
- Preheat the oven to 400 degrees. Grease a baking sheet with cooking spray. Cover with brussels sprouts, and lightly coat the brussels with oil and sprinkle with a bit of salt. Transfer to oven and bake for 15 minutes.
- While brussels are roasting, make the dressing. In a high powered blender or food processor, combine oil, mustard, vinegar, ground mustard, garlic, sea salt, pepper, and fresh basil leaves. Blend until smooth.
- Assemble the salad with arugula and artichoke hearts. Once brussels are nice and toasty, remove from the oven. Top salad with brussels. Pour in the salad dressing. Toss to combine ingredients and top with almonds.
SHAVED BRUSSELS SPROUTS SALAD WITH APPLES & HONEY MUSTARD ...
2019-09-30 Brussels Sprouts Salad with Apples & Honey Mustard Vinaigrette. This salad is suuuuper simple to make. It can be made in less than 20 minutes, with only 10 ingredients …
From asaucykitchen.com
4.7/5 (9)Servings 6Cuisine AmericanTotal Time 20 mins
From asaucykitchen.com
4.7/5 (9)Servings 6Cuisine AmericanTotal Time 20 mins
- Cut off the tough ends of the sprouts and any browning outer leaves. Slice them as through thinly as possible and then roughly chop the sliced spouts to make them even smaller.
- Alternatively you can do this easily using a food processor by using the slicing blade and pressing the sprouts against the blade with the provided plastic pusher.
- Once the sprouts are chopped and sliced place them in fine mesh strainer/colander and rinse with water to clean out the dirt that's usually hiding between their leaves.
- Lay out the bacon on the cold skillet or pan. Turn the heat on low and let the bacon cook for 2-3 minutes until crispy and brown. Flip it over and continue cooking the other side another 2-3 minutes. Remove the bacon from the pan and place a cutting board. When the bacon is cool enough to handle chop into small bit sized pieces.
HONEY MUSTARD BRUSSELS SPROUT SALAD WITH CRANBERRIES AND ...
2017-11-08 Honey Mustard Brussels Sprout Salad is all about crisp, shredded Brussels sprouts tossed with slightly sweet honey mustard vinaigrette, dried cranberries and chopped …
From whatsinthepan.com
4.4/5 (46)Total Time 20 minsCategory SaladCalories 307 per serving
From whatsinthepan.com
4.4/5 (46)Total Time 20 minsCategory SaladCalories 307 per serving
- Brussels Sprout Preparation: Cut off the ends of the sprouts and any browning outer leaves. Shred them in a food processor using the slicing blade or slice them as thinly as possible using a sharp knife. Set aside in a large mixing bowl.
- Honey Mustard Vinaigrette: In a small bowl, first combine the vinegar and Dijon mustard, season with salt and pepper and add garlic and onion powders. Whisk everything together.
- Next whisk in honey. Now slowly drizzle in the olive oil while whisking the ingredients together. Continue whisking until well incorporated, about 1 minute. The mixture should look thick and creamy, with oil completely mixed in.
- Add chopped cranberries and chopped pecans to the bowl with shredded Brussels sprouts. Drizzle in the Honey Mustard Vinaigrette and mix well with a wooden spoon. Serve immediately.
BRUSSELS SPROUT SALAD WITH MUSTARD VINAIGRETTE – RIEGL PALATE
2015-03-16 The mustard vinaigrette is key to this recipe, but the cheese, nuts and fruit can be changed to suit your tastes. Use feta in place of goat cheese, pecans or almonds for walnuts, or dried cranberries for dried cherries. I’d even recommend trying this salad on non-Brussels sprouts eaters – I think you may see some converts. Maybe you tell them it’s new type of …
From rieglpalate.com
5/5 (3)Category SaladServings 2-3Estimated Reading Time 3 mins
From rieglpalate.com
5/5 (3)Category SaladServings 2-3Estimated Reading Time 3 mins
SHAVED BRUSSELS SPROUT SALAD W/ LEMON VINAIGRETTE - LITTLE ...
2021-09-10 Lemon Vinaigrette – Shredded brussels sprout salad gets dressed with lemon juice, dijon mustard, olive oil, and salt and pepper. Complete list of ingredients and amounts can be found in the recipe card below.
From littlesunnykitchen.com
5/5 (3)Total Time 15 minsCategory SaladCalories 222 per serving
From littlesunnykitchen.com
5/5 (3)Total Time 15 minsCategory SaladCalories 222 per serving
SHAVED BRUSSELS SPROUTS SALAD - ENTERTAINING WITH BETH
2021-11-20 Eating Raw Brussels Sprouts. Brussels sprouts are delicious raw! At their essence, they are little, baby cabbages, so slicing them, and eating them raw with a creamy mustard vinaigrette is a lot like a fall cole slaw recipe. The key to eating Brussels sprouts raw is to cut them thinly so that their texture is easy to eat. And to combine them ...
From entertainingwithbeth.com
Reviews 6Calories 318 per servingCategory Salads
From entertainingwithbeth.com
Reviews 6Calories 318 per servingCategory Salads
CHICKEN & SHREDDED BRUSSELS SPROUT SALAD WITH BACON ...
The key to this chicken salad is the homemade bacon dressing, which is made directly in the pan used to cook the bacon. Brussels sprouts are tossed with the dressing in the warm pan, allowing the residual heat to gently wilt the shredded sprouts.
From asparagus.recipes.does-it.net
From asparagus.recipes.does-it.net
BRUSSEL SPROUT APPLE POMEGRANATE SALAD - ALL INFORMATION ...
Brussels sprouts, apple and pomegranate salad - smitten ... best smittenkitchen.com. 2 teaspoons ground sumac. 1/4 teaspoon kosher salt, plus more to season salad. 2 cups shredded brussels sprouts. 1/2 cup fresh pomegranate seeds (from about 1/2 a large one) 1/2 a large unpeeled apple, cored and diced (I used Granny Smith, the book recommends Pink Lady or …
From therecipes.info
From therecipes.info
BRUSSELS SPROUT SALAD WITH MUSTARD VINAIGRETTE RECIPES
2021-06-07 · This brussels sprout salad, courtesy of America’s Test Kitchen, is dressed in a warm mustard vinaigrette that gently tenderizes the sprouts while letting them retain their fresh flavor. Bites of quick-pickled shallot and dried apricots add pop to the salad, while Ricotta Salata cheese, chopped toasted pistachios, and watercress add richness, flavor, and a touch of …
From tfrecipes.com
From tfrecipes.com
10 BEST BRUSSEL SPROUT SALAD RECIPES | YUMMLY
Autumn Kale & Brussel Sprout Salad Joyful Healthy Eats. raw honey, chopped pecans, dried cherries, olive oil, baby kale and 7 more. Brussel Sprout Salad (Best EVER!) Mama Loves Food. apple cider vinegar, whole grain mustard, red onion, salt, sliced almonds and 11 more.
From yummly.com
From yummly.com
POTATO AND BRUSSELS SPROUTS SALAD WITH LEMON-HONEY VINAIGRETTE
2022-02-02 Add Brussels sprouts, onion and the water to skillet. Cook, covered, over medium 4 to 6 minutes or until sprouts are crisp-tender, stirring occasionally. Add tomatoes. Cook, uncovered, 2 to 3 minutes or until tomatoes are softened and sprouts are light brown, stirring occasionally. Remove from heat. Stir in potatoes and beans.
From sixthaxis.of.dyndns.info
From sixthaxis.of.dyndns.info
BRUSSELS SPROUT SALAD WITH WARM MUSTARD VINAIGRETTE ...
2021-12-20 Brussels Sprout Salad with Warm Mustard Vinaigrette. Dec 20, 2021. Photo: Unsplash. Ingredients: 5 T. white wine or champagne vinegar 1 T. whole-grain mustard 1 t. honey Salt and pepper 1 shallot, halved and sliced thin crosswise ¼ cup dried apricots, chopped 5 T. olive oil 1/3 cup shelled pistachios, chopped 1 ½ lbs. Brussels sprouts, trimmed, halved …
From sustainablesolano.org
From sustainablesolano.org
BRUSSELS SPROUT SALAD WITH WARM MUSTARD VINAIGRETTE ...
Brussels Sprout Salad with Warm Mustard Vinaigrette | America's Test Kitchen. Opens in a new window Opens an external website Opens an external website in a new window. America's Test Kitchen stores data such as cookies to enable essential site functionality, as well as marketing, personalization, and analytics.
From americastestkitchen.com
From americastestkitchen.com
BRUSSELS SPROUT SALAD WITH WARM MUSTARD VINAIGRETTE - 55+ LIFE
2021-06-07 This brussels sprout salad, courtesy of America’s Test Kitchen, is dressed in a warm mustard vinaigrette that gently tenderizes the sprouts while letting them retain their fresh flavor. Bites of quick-pickled shallot and dried apricots add pop to the salad, while Ricotta Salata cheese, chopped toasted pistachios, and watercress add richness, flavor, and a touch of …
From 55pluslifemag.com
From 55pluslifemag.com
BRUSSEL SPROUT SALAD WITH WARM MUSTARD VINAIGRETTE RECIPES
For Mustard Vinaigrette: In a mixing bowl, whisk together mustard, vinegar, sugar, garlic, salt, pepper and apple cider. Slowly whisk in the oil. For Brussels Sprout Salad: Trim the leaves off around the stem of the Brussels sprouts and then peel apart each leaf. Bring 6 cups of water to boil. Place peeled Brussels sprouts in boiling water for 6 seconds (really, just 6 seconds). …
From tfrecipes.com
From tfrecipes.com
DISHING IT OUT: BRUSSELS SPROUT SALAD WITH MUSTARD VINAIGRETTE
2010-11-14 Brussels Sprout Salad with Mustard Vinaigrette For Mustard Vinaigrette: 2 Tbsp whole grain mustard 6 Tbsp white wine vinegar 3 ½ Tbsp sugar 1 tsp. chopped garlic 1 tsp. Kosher salt 1 tsp. ground black pepper ½ c. apple cider 2 c. Canola oil For Brussels Sprout Salad: 2 ½ cups Brussels sprouts 2 Tbsp dried cranberries 2 Tbsp slivered almonds 2 Tbsp …
From dishing-it-out.blogspot.com
From dishing-it-out.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love