Brussels Sprouts Walnut And Ricotta Salata Salad Recipes

BRUSSELS SPROUTS SALAD WITH APPLES AND WALNUTS

Steps:

• Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, 5 to 8 minutes. Transfer nuts to a cutting board and chop.
• Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling) and place in a large bowl with garlic, 2 tablespoons lemon juice, 1/4 cup Parmesan and season with salt and pepper. Massage leaves until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.)
• Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Garnish with shavings of Parmesan.

BRUSSELS SPROUTS, WALNUT, AND RICOTTA SALATA SALAD

Steps:

• 1. Toss the Brussels sprouts, walnuts, olive oil, and lemon juice together in a large bowl and season with salt and pepper.
• 2. Shave or crumble the ricotta salata over top; toss and serve.

BRUSSELS SPROUTS, APPLE AND WALNUT SALAD

Steps:

• Mix Brussels sprouts, apple, onion, olive oil, vinegar, honey, salt and pepper in a large bowl.
• Cover and refrigerate for at least 30 minutes, up to 4 hours, to allow sprouts to soften and flavors to meld.
• When ready to serve, toss with walnuts.
• enjoy.
• Can add parmesan or feta cheese before serving, if desired.

BRUSSELS SPROUT SALAD WITH WALNUTS

Steps:

• Slice Brussels sprouts across in 2 mm strips, using a food processor or slicer. Discard cores (use for healthy snacks.)
• Chop walnuts into 1 cm chunks.
• Grate cheese (aged Gruyere, not processed smoked Gruyere) (or parmesan).
• Toss cheese with sprouts and nuts.
• Whisk together mustard, oil, vinegar, salt and pepper, until blended.
• Pour over salad, toss lightly, and serve.

FARRO SALAD WITH BRUSSELS SPROUTS, RADICCHIO, AND RICOTTA SALATA

Steps:

• Place farro in a medium bowl. Add enough water to cover; let soak 20 minutes. Drain. Meanwhile, bring a medium pot of salted water to a boil over high heat; add drained farro and cook until tender, about 20 minutes. Drain and transfer to a large bowl. Add lemon zest and toss to combine; set aside to cool.
• In a small bowl, whisk together lemon juice and 1/2 cup ricotta salata. Add olive oil in a slow, steady stream, whisking constantly to emulsify. Season with 3/4 teaspoon salt and pepper. Add brussels sprouts, radicchio, pear, carrot, and fennel to bowl with farro. Add lemon juice mixture and toss to combine. Add parsley, mint, and remaining 1/2 cup ricotta salata. Toss to combine and season with salt and pepper; drizzle with additional olive oil or lemon juice, if desired.

SALAD WITH PANCETTA CRISPS, ROASTED BRUSSELS SPROUTS, AND PEAR

Steps:

• Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, arrange pancetta in a single layer. Bake on lower rack until golden brown, 10 to 12 minutes. Transfer to a paper-towel-lined plate to drain; set aside. On another rimmed baking sheet, toss Brussels sprouts with 2 tablespoons oil; season with salt and pepper. Bake on upper rack until tender, 18 to 20 minutes, tossing once.
• In a large bowl, whisk together vinegar and remaining oil; season with salt and pepper. Add lettuce, pear, and Brussels sprouts; toss to combine. Divide among four serving plates, and top with ricotta salata and pancetta.