Shredded Brussels Sprout Salad Recipes

SHAVED BRUSSELS SPROUTS SALAD

Steps:

• For the vinaigrette: In a medium bowl, combine the lemon juice, orange juice and shallots. Let stand 5 minutes so the acidity in the juice can begin to break down the shallots. Whisk in the Dijon and honey until well combined. Slowly whisk in the oil until emulsified. Season aggressively with salt and add pepper.
• For the salad: Add the sprouts, apricots, hazelnuts and pecorino to the vinaigrette and toss to coat. The salad can be dressed 15 to 20 minutes in advance if you like more tender Brussels sprouts.

SHREDDED BRUSSELS SPROUTS

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
• In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

SHAVED BRUSSELS SPROUT SALAD

Steps:

• Whisk together the first 4 ingredients; gradually whisk in oil until blended., Place Brussels sprouts, onion and cherries in a large bowl; toss with dressing. Refrigerate, covered, at least 1 hour. Stir in pecans just before serving.

HAZELNUT AND FRESH BRUSSELS SPROUT SALAD

Steps:

• Remove about 1/4 the Brussels sprouts and thinly cut cross-wise with a knife; add back to the remaining shredded Brussels sprouts.
• Whisk olive oil, lemon juice, lime juice, chives, thyme, and salt together in a bowl until dressing is smooth; set aside for flavors to blend, about 5 minutes.
• Toss Brussels sprouts and hazelnuts together in a large bowl. Drizzle dressing over Brussels sprouts mixture; lightly toss to coat. Add blue cheese; toss to coat.

SHREDDED BRUSSELS SPROUT SALAD WITH ROMANO CHEESE TOASTED WALNUTS AND LEMON VINAIGRETTE

Steps:

• Add shredded Brussels sprouts, about 2/3 of the walnuts and 2/3 of the Romano cheese to a medium salad bowl.
• In a small mixing bowl whisk together olive oil, lemon juice, dijon mustard and season with salt and pepper to taste (about 1/4 tsp of each).
• Pour dressing over salad and toss to evenly coat. Sprinkle with the remaining 1/3 of the walnuts and cheese. Serve within 2 hours (chill if not serving immediately and toss before serving).

BRUSSELS SPROUTS SALAD WITH GRIBICHE

Steps:

• Whisk together 1 tablespoon each Dijon mustard and capers, 2 tablespoons white wine vinegar, 4 teaspoons sweet relish and 1/4 cup olive oil in a large bowl. Fold in 1/2 cup finely chopped parsley and 2 finely chopped hard-boiled eggs. Add 10 ounces shredded brussels sprouts (about 5 cups) and toss to fully coat. Season with salt and pepper; let stand 10 to 15 minutes at room temperature to soften slightly.

SAUTEED SHREDDED BRUSSELS SPROUTS

Steps:

• Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
• Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.