Brussels Sprouts Salad With Apples And Walnuts Recipes

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BRUSSELS SPROUTS SALAD WITH APPLES AND WALNUTS



Brussels Sprouts Salad With Apples and Walnuts image

Raw brussels sprouts can stand up to the boldest and most assertive of flavors. Pair the shredded sprouts with a garlicky lemon dressing, plenty of aged Parmesan and crushed toasted walnuts. Toss in something crispy and sweet (apples and pears are ideal) and a bit of something fresh (mint and pomegranate) for a balanced bite.

Provided by Alison Roman

Categories     vegetables

Time 40m

Yield 6 servings

Number Of Ingredients 13

1 cup walnuts
1 pound brussels sprouts, ends trimmed
1 small garlic clove, finely grated
2 tablespoons fresh lemon juice, plus more, if desired
1/4 cup finely grated Parmesan or pecorino, plus more for shaving (about 2 ounces)
Kosher salt
Freshly ground pepper
1 fennel bulb, quartered, cored and thinly sliced lengthwise
1 tart apple, such as Pink Lady, quartered, cored and thinly sliced lengthwise
1/2 cup pomegranate seeds (optional)
1 cup mint leaves, coarsely chopped
1/2 cup parsley, tender leaves and stems, coarsely chopped
3 tablespoons olive oil

Steps:

  • Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, 5 to 8 minutes. Transfer nuts to a cutting board and chop.
  • Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling) and place in a large bowl with garlic, 2 tablespoons lemon juice, 1/4 cup Parmesan and season with salt and pepper. Massage leaves until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.)
  • Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Garnish with shavings of Parmesan.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 6 grams

APPLE SALAD WITH WALNUTS AND BRUSSELS SPROUTS



Apple Salad With Walnuts and Brussels Sprouts image

Waldorf salad is definitely in the DNA of this starter from the Publican restaurant in Chicago. Apples and walnuts provide the base, and raw brussels sprouts and kohlrabi take the place of the celery. The dressing, a honeyed vinaigrette made with walnut oil, is lighter than mayonnaise, although the ricotta contributes creaminess. The cured ham on top elevates this to a sophisticated first course, but eliminate it to make the salad vegetarian. Best of all, the salad can be prepared in advance and holds up nicely on a buffet.

Provided by Florence Fabricant

Categories     easy, salads and dressings, appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 16

1 tablespoon minced shallot
1/4 cup apple cider vinegar
1 teaspoon toasted chile flakes, pulverized in a mortar
2 tablespoons whole grain mustard
1 tablespoon honey
1/4 cup walnut oil
1 tablespoon extra-virgin olive oil
3 Honeycrisp or other crisp tart apples, peeled, cored and in 1/2-inch dice
1/2 medium-size kohlrabi bulb, peeled, in 1/4-inch dice
12 brussels sprouts, bases trimmed, sliced thin vertically
1/3 cup shaved Parmigiano-Reggiano
1/2 cup toasted walnuts
1 tablespoon lemon juice
Salt and ground black pepper
6 ounces fresh ricotta
6 slices serrano ham (about 3 ounces), optional

Steps:

  • Make the dressing: Combine shallot and vinegar in a small bowl, add chile flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.
  • Make the salad: In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.
  • Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonfuls of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 487 milligrams, Sugar 13 grams, TransFat 0 grams

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