Brussels Sprout Blue Cheese And Glazed Pecan Salad Recipes

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SHAVED BRUSSELS SPROUTS SALAD WITH PECANS



Shaved Brussels Sprouts Salad with Pecans image

Toss thinly sliced Brussels sprouts with a lemon dressing and toasted pecans.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 6

3/4 cup pecans
1 pound Brussels sprouts, thinly sliced
5 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives, optional

Steps:

  • Heat the pecans in a small skillet set over medium heat, stirring occasionally until lightly toasted, about 5 minutes. Cool and coarsely chop.
  • Toss the Brussels sprouts, pecans, olive oil and lemon juice together in a large bowl and season with salt and pepper. Top with the chives if using.

BRUSSELS SPROUT, BLUE CHEESE, AND GLAZED-PECAN SALAD



Brussels Sprout, Blue Cheese, and Glazed-Pecan Salad image

Categories     Salad     Cheese     Nut     Vegetable     Side     Pecan     Winter     Brussels Sprout     Boil     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 20 servings

Number Of Ingredients 6

2/3 cup olive oil
5 tablespoons red wine vinegar
3/4 teaspoon sugar
4 pounds brussels sprouts, trimmed
6 ounces Maytag blue cheese or Danish blue cheese, crumbled (about 1 1/2 cups)
Glazed Pecans , coarsely chopped

Steps:

  • Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.
  • Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Transfer to bowl of ice water to cool. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl. (Vinaigrette and brussels sprouts can be prepared 1 day ahead. Cover separately; chill. Bring both to room temperature; rewhisk vinaigrette before continuing.)
  • Toss brussels sprouts with enough vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans.

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2014-08-23 Place Brussels sprouts and pecans in a large bowl; toss to combine. Add vinaigrette; toss to coat. Sprinkle with blue cheese. …
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BRUSSELS SPROUT, BLUE CHEESE, AND GLAZED-PECAN SALAD RECIPE
2002-12-01 Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Transfer to bowl of ice water to cool. Drain well; pat dry.
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  • Whisk first 3 ingredients in medium bowl to blend. Season vinaigrette to taste with salt and pepper.
  • Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 8 minutes. Drain. Transfer to bowl of ice water to cool. Drain well; pat dry. Cut brussels sprouts in half lengthwise and place in large bowl. DO AHEAD Vinaigrette and brussels sprouts can be prepared 1 day ahead. Cover separately; chill. Bring both to room temperature; rewhisk vinaigrette before continuing.
  • Toss brussels sprouts with enough vinaigrette to coat. Transfer to deep platter; spoon any remaining vinaigrette over. Sprinkle with blue cheese and Glazed Pecans.

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