Crispy Shaved Brussels Sprouts Salad Recipes

CRISPY ASIAN BRUSSELS SPROUTS SALAD

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, toss the sprouts with 2 tablespoons of the olive oil and season with salt and pepper. Spread evenly on a baking sheet and roast, stirring halfway through, until the sprouts are beginning to brown and crisp around the edges about 20 minutes. Allow to cool slightly.
• Meanwhile, in a large bowl, whisk together the rice wine vinegar, mustard, orange juice and zest and half the scallions. Slowly whisk in the remaining 2 tablespoons olive oil until emulsified. Add salt and pepper to taste.
• Add the sprouts and almonds to the dressing and gently toss to combine. Taste and adjust the seasoning. Pile high on a serving platter and top with the wonton strips and remaining scallions.

CRISPY SHREDDED BRUSSELS SPROUTS

Steps:

• Heat the oven to 425°F. Line a baking sheet with parchment paper.
• Toss the brussels sprouts with the fat, balsamic vinegar, salt, and garlic powder.
• Spread evenly onto the baking sheet.
• Transfer to the oven and roast 20-22 minutes, stirring occasionally, until golden brown and crisp. Serve immediately.

SHAVED BRUSSELS SPROUTS CAESAR SALAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Toss baguette cubes with olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper, in a large bowl. Place on a baking sheet.
• Place a wire cooling rack on a separate baking sheet; lay bacon slices on top.
• Bake bacon and baguette cubes in the preheated oven until bacon is browned and baguette is toasted, about 15 minutes; make sure to turn the bread halfway through. Remove from oven and let cool to room temperature. Finely chop bacon.
• Mash anchovy fillets, garlic, and mustard together with a fork in a large salad bowl. Add mayonnaise, 1/2 of the Parmigiano-Reggiano cheese, lemon juice, Worcestershire, and season with salt and pepper. Whisk dressing until well combined.
• Shave Brussels sprouts using a mandolin; place into the bowl with the dressing. Add 1/2 of the bacon and croutons; toss until well coated. Serve with remaining Parmigiano-Reggiano cheese, croutons, and bacon on top.