Aunt Karens Brussels Sprouts Salad 4 Recipes

FRIED BRUSSELS SPROUT SALAD

Steps:

• Using a saute pan, preheat the vegetable oil over medium heat. Trim the ends of the Brussels sprouts and split in half from top to bottom. When the oil just begins to smoke, carefully add the halved Brussels sprouts to the pan. Saute until they are slightly crispy and brown, 2 to 3 minutes.
• Remove the Brussels sprouts from the pan and let them drain for about 3 minutes on a dry paper towel.
• In a mixing bowl, place the fried sprouts, frisee, Pickled Red Onion, parsley leaves and radishes and toss. Add the cranberries, crumbled pork rind and Tamarind Vinaigrette. Toss well. Season with the cilantro leaves, seasoning, salt and pepper. Toss again.
• Arrange the salad in a long oval salad bowl. Bring the cilantro leaves to the top of the salad.
• Garnish with the manchego cheese grated over the salad.
• Combine the vinegar, 1/4 cup water, the sugar, oregano, salt, black pepper, pepper flakes, cloves and bay leaf in a heavy medium saucepan and set it over medium-high heat. Bring the mixture to a boil, and then add the onion slices, separating them into individual rings. Let the mixture come back to a boil, and then reduce the heat and cook until the onions soften and wilt, 3 to 4 minutes.
• Remove the saucepan from the heat, cover and let the mixture cool completely. Transfer the onions and their pickling liquid to a quart-size glass jar or divide among plastic containers. Cover and refrigerate for up to 2 weeks.
• Add the puree, vinegar and salt to a metal bowl. Slowly whisk in the oil.

AUNT KAREN'S BRUSSELS SPROUTS SALAD

Steps:

• Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain.
• Mix together the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; add the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours.
• ust before serving, mix tomato into Brussels sprouts mixture; sprinkle with parsley.

BRUSSELS SPROUTS, PEAR, PECAN AND PARMESAN SALAD

Steps:

• Wash and trim the sprouts. Halve them and 'pulse chop' in the food processor or slice them thin.
• Core and chop the pear (unpeeled) in 1/2" pieces.
• Toast the pecan pieces.
• Shave the Parmesan.
• Mix the sprouts and pears.
• Mix the dressing and mix into the sprouts and pears.
• Top with toasted pecans and shaved Parmesan.

AUNT KAREN'S BRUSSELS SPROUTS SALAD

Steps:

• Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain.
• Mix together the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; add the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours. Just before serving, mix tomato into Brussels sprouts mixture; sprinkle with parsley.

AUNT KAREN'S BRUSSELS SPROUTS SALAD

Steps:

• Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain.
• Mix together the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; add the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours. Just before serving, mix tomato into Brussels sprouts mixture; sprinkle with parsley.

AUNT KAREN'S BRUSSELS SPROUTS SALAD

Steps:

• Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain.
• Mix together the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; add the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours. Just before serving, mix tomato into Brussels sprouts mixture; sprinkle with parsley.

BRUSSELS SPROUTS SALAD WITH MAPLE MUSTARD DRESSING

Steps:

• Steam Brussels sprouts. Drain and plunge in ice water. Pat dry.
• In small bowl, whisk together maple syrup, mustard, vinegar, oil, salt and pepper.
• Shred Brussels sprouts. Toss with dressing. Refrigerate 30 minutes before serving sprinkled with pecans.

AUNT KAREN'S BRUSSELS SPROUTS SALAD [4]

Steps:

• Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain. Mix together the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; add the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours. Just before serving, mix tomato into Brussels sprouts mixture; sprinkle with parsley.