Chicory And Brussels Sprout Leaf Salad With Preserved Lemon Vinaigrette Recipes

BRUSSELS SPROUT-LEAF SALAD

Steps:

• Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined. Season with salt and pepper, to taste.
• Salad: Using a small paring knife, remove the outer leaves from the Brussels sprouts. Reserve the cores for another use. Bring a large saucepan of water to a boil over medium-high heat. Add the Brussels sprout leaves and cook for 1 minute. Drain and put in a bowl of iced water, then transfer to a colander to drain. Put the Brussels sprout leaves, arugula, endive, and almonds into a large salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.

CHICORY AND BRUSSELS SPROUT LEAF SALAD WITH PRESERVED LEMON VINAIGRETTE

Steps:

• Bring large pot of water to a boil. Meanwhile prepare an ice water bath. Blanch Brussels Sprout leaves in boiling water for 1 minute. Immediately transfer to ice-water bath. Drain, spin dry, and place in large bowl. Wash chicories. Roll leaves into cigar shapes and cut into thin ribbons. Add to bowl with Brussels. Make vinaigrette: put preserved lemon, fresh lemon juice, and vinegar in a small jar and shake well. Add 1/4 C olive oil and shake very well. Taste. Adjust acid and oil according to taste. Mix salad and serve immediately. Can add a handful of finely chopped parsley if you like.

MAPLE-DIJON BRUSSELS LEAF SALAD

Steps:

• Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
• Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.

BRUSSELS SPROUTS SALAD WITH LEMON-THYME VINAIGRETTE

Steps:

• Cook Brussels sprouts in large pot of boiling salted water until just tender, about 8 minutes. Drain. Rinse with cold water and drain well. Transfer to medium bowl. Combine lemon juice and mustard in small bowl. Gradually whisk in oil. Add thyme. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover Brussels sprouts and dressing separately and refrigerate. Bring to room temperature before continuing.)
• Combine endive and radicchio on platter or in large shallow bowl. Toss with enough dressing to coat lightly. Mix Brussels sprouts with remaining dressing. Mound atop salad and serve.

BACON, AVOCADO, & BRUSSELS SPROUT SALAD WITH LEMON VINAIGRETTE RECIPE BY TASTY

Steps:

• Slice the stems off the Brussels sprouts and cut each one in half, then thinly slice. Transfer the shaved sprouts to a medium bowl and break apart with your hands.
• To prepare the vinaigrette, juice the lemons into a small bowl and remove the seeds.
• Add the mustard, oregano, pepper, and salt. Whisk to combine.
• Slowly add the olive oil while continuing to whisk until evenly blended.
• Slice the avocado and remove the pit, then dice.
• Trim the ends of the scallions, then dice.
• In a large bowl, combine the Brussels sprouts and spinach.
• Add the avocado, bacon, scallions, Parmesan cheese, cranberries, and almonds.
• Pour the dressing evenly over the salad.
• Toss thoroughly until well mixed.
• Enjoy!

BRUSSELS SPROUTS WITH WARM LEMON VINAIGRETTE

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet pan over high heat. Add Brussels sprouts to skillet. Cook, stirring occasionally, until dark golden brown in places, about 4 minutes. Add salt, pepper, and shallots, and cook for 30 seconds more. Add water, and cover. Reduce heat to medium-high, and cook until tender, about 4 minutes. Remove lid.
• Add lemon juice, and drizzle with oil. Stir to combine well. Transfer to a serving platter, and garnish with lemon zest.