Chicory And Brussels Sprout Leaf Salad With Preserved Lemon Vinaigrette Recipes

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BACON, AVOCADO, & BRUSSELS SPROUT SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY



Bacon, Avocado, & Brussels Sprout Salad With Lemon Vinaigrette Recipe by Tasty image

Here's what you need: brussels sprouts, avocado, green onions, fresh spinach, bacon, parmesan cheese, dried cranberries, sliced almonds, lemon juice, dijon mustard, dried oregano, pepper, salt, olive oil

Provided by Pierce Abernathy

Categories     Lunch

Yield 4 servings

Number Of Ingredients 14

20 brussels sprouts, shaved
1 avocado, diced
6 green onions, diced
1 cup fresh spinach
7 slices bacon, cooked and cut into 1/2 inch (1 cm) pieces
⅓ cup parmesan cheese
¼ cup dried cranberries
¼ cup sliced almonds
4 tablespoons lemon juice
1 tablespoon dijon mustard
1 tablespoon dried oregano
1 tablespoon pepper
½ tablespoon salt
4 tablespoons olive oil

Steps:

  • Slice the stems off the Brussels sprouts and cut each one in half, then thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands.
  • To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
  • Add the mustard, oregano, pepper, and salt. Whisk to combine.
  • Slowly add the olive oil while continuing to whisk until evenly blended.
  • Slice the avocado and remove the pit, then dice.
  • Trim the ends of the scallions, then dice.
  • In a large bowl, combine the Brussels sprouts and spinach.
  • Add the avocado, bacon, scallions, Parmesan cheese, cranberries, and almonds.
  • Pour the dressing evenly over the salad.
  • Toss thoroughly until well mixed.
  • Enjoy!

Nutrition Facts : Calories 324 calories, Carbohydrate 17 grams, Fat 26 grams, Fiber 6 grams, Protein 8 grams, Sugar 6 grams

BRUSSELS SPROUT-LEAF SALAD



Brussels Sprout-Leaf Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 26m

Yield 4 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil
1/4 cup freshly lemon juice (from 1 large lemon)
Kosher salt and freshly ground black pepper
1 1/2 pounds Brussels sprouts
2 cups baby arugula
1 head Belgian endive, cut into 1/2-inch pieces
1/3 cup sliced almonds, toasted* see Cook's Note
1/3 cup grated Pecorino Romano

Steps:

  • Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.
  • Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use. Bring a large saucepan of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.

CHICORY AND BRUSSELS SPROUT LEAF SALAD WITH PRESERVED LEMON VINAIGRETTE



CHICORY AND BRUSSELS SPROUT LEAF SALAD WITH PRESERVED LEMON VINAIGRETTE image

Categories     Salad     Vegetable     Side     Thanksgiving     Healthy

Yield 8-10 servings

Number Of Ingredients 7

2 medium heads chicory (see note)
1.5 pounds Brussels sprouts
1/4 C chopped preserved lemon
Juice from 1/2 fresh lemon
2 Tbs white wine vinegar
1/4-1/2 C olive oil
finely chopped parsley (optional).

Steps:

  • Bring large pot of water to a boil. Meanwhile prepare an ice water bath. Blanch Brussels Sprout leaves in boiling water for 1 minute. Immediately transfer to ice-water bath. Drain, spin dry, and place in large bowl. Wash chicories. Roll leaves into cigar shapes and cut into thin ribbons. Add to bowl with Brussels. Make vinaigrette: put preserved lemon, fresh lemon juice, and vinegar in a small jar and shake well. Add 1/4 C olive oil and shake very well. Taste. Adjust acid and oil according to taste. Mix salad and serve immediately. Can add a handful of finely chopped parsley if you like.

BRUSSELS SPROUTS WITH WARM LEMON VINAIGRETTE



Brussels Sprouts with Warm Lemon Vinaigrette image

This recipe for brussels sprouts with warm lemon vinaigrette comes courtesy of TV producer Lauren.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 8

2 tablespoons olive oil, plus more for drizzling
20 ounces brussels sprouts, trimmed, outside leaves removed and quartered (about 5 cups)
1 teaspoon coarse salt
Pinch freshly ground pepper
2 small shallots, peeled and sliced
1/2 cup water
2 tablespoons freshly squeezed lemon juice (about a half lemon)
Zest of half a lemon

Steps:

  • Heat 2 tablespoons oil in a large nonstick skillet pan over high heat. Add Brussels sprouts to skillet. Cook, stirring occasionally, until dark golden brown in places, about 4 minutes. Add salt, pepper, and shallots, and cook for 30 seconds more. Add water, and cover. Reduce heat to medium-high, and cook until tender, about 4 minutes. Remove lid.
  • Add lemon juice, and drizzle with oil. Stir to combine well. Transfer to a serving platter, and garnish with lemon zest.

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