Brussels Sprout Salad With Mustard Vinaigrette Recipes

UPGRADED TDAY SIDE: BRUSSELS SPROUTS WITH MUSTARD VINAIGRETTE

Steps:

• For the Mustard Vinaigrette, in a medium bowl, combine the honey and mustard powder
• Blend with a fork until well mixed, then let stand for 10 minutes to bloom the mustard
• Whisk in the lemon juice, whole-grain mustard, Dijon mustard, and salt
• Slowly whisk in the olive oil until emulsified
• The dressing can be made up to 2 days ahead and refrigerated until ready to use
• For the Pickled Red Finger Chiles, thinly slice the chiles crosswise and discard the stems
• Place in a small sterilized jar or storage container and cover with red wine vinegar
• Cover and refrigerate for at least 12 hours before using
• The pickled chiles will keep for about 2 weeks
• Bring a large saucepan of salted water to a boil and prepare an ice bath
• Working in batches, add the Brussels sprouts and blanch until slightly tender, 2 to 3 minutes
• Transfer to the ice bath to cool, then transfer to paper towels to drain
• Once all of the sprouts have been blanched, cut them in half lengthwise and pat dry with towels
• In a large skillet, heat the oil over medium-high heat
• Working in batches if necessary (don't crowd the pan), add the sprouts, cut-side down, and cook until well browned on the bottom, 5 to 7 minutes
• Stir and continue cooking until tender and caramelized all over, about 5 minutes longer
• Return all of the sprouts to the pan and add the butter and rosemary, tossing until the butter has melted and coated the sprouts
• Add enough mustard vinaigrette to cover the bottom of a serving bowl (about ⅓ cup)
• Top with the sprouts and sprinkle with the pickled onions and 1 tablespoon finely chopped pickled finger chiles
• Season with flaky salt and serve

BRUSSELS SPROUT SALAD WITH MUSTARD VINAIGRETTE

Steps:

• For Mustard Vinaigrette: In a mixing bowl, whisk together mustard, vinegar, sugar, garlic, salt, pepper and apple cider. Slowly whisk in the oil. For Brussels Sprout Salad: Trim the leaves off around the stem of the Brussels sprouts and then peel apart each leaf. Bring 6 cups of water to boil. Place peeled Brussels sprouts in boiling water for 6 seconds (really, just 6 seconds). Quickly remove and place in ice water. When cooled, place on a tray to dry. In a mixing bowl, add the Brussels sprouts, dried cranberries, almonds, and figs. Toss with mustard vinaigrette. Place in a salad bowl and top with manchego and parmesan.

HONEY-MUSTARD BRUSSELS SPROUTS SALAD

Steps:

• In a large bowl, combine the first 8 ingredients. In a small bowl, whisk remaining ingredients; pour over salad. Toss to coat.

CARAMELIZED BRUSSELS SPROUTS IN MUSTARD VINAIGRETTE

Steps:

• Heat oven to 425°F. Line cookie sheet with foil.
• Trim Brussels sprouts, removing any loose leaves. Cut root end off each; cut each sprout in half. Place sprouts on cookie sheet. Cut shallots into slices; sprinkle over sprouts. Sprinkle with salt and pepper. Spray entire mixture with cooking spray, coating evenly.
• Bake 15 minutes; stir. Bake about 10 minutes longer or until sprouts are caramelized (shallots will be darkly caramelized and crispy). Meanwhile, in small bowl, mix mustard, agave and oil. Remove cookie sheet from oven; pour vinaigrette over sprouts. Bake 5 minutes longer.