Shaved Raw Brussels Sprouts With Castelrosso Recipes

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SHAVED BRUSSELS SPROUTS CAESAR SALAD



Shaved Brussels Sprouts Caesar Salad image

Creamy, tangy, and crunchy, our Brussels sprouts Caesar salad starts with the raw crispiness of the Brussels sprouts smothered in a creamy, mayo Caesar dressing, topped with bacon and croutons. If you've never liked Brussels sprouts, you're going to now--you're welcome.

Provided by Chef Sous Chef

Categories     Salad     Vegetable Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 14

½ baguette, cut into cubes, divided
2 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
8 slices bacon, divided
2 anchovy fillets
6 cloves garlic, finely minced or grated
2 teaspoons Dijon mustard
½ cup mayonnaise
1 cup grated Parmigiano-Reggiano cheese, divided
2 lemons, juiced
¼ teaspoon Worcestershire sauce
salt and ground black pepper to taste
2 pounds Brussels sprouts

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.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 36.3 g, Cholesterol 33.2 mg, Fat 29.2 g, Fiber 8.3 g, Protein 19.3 g, SaturatedFat 7.1 g, Sodium 1028.3 mg, Sugar 4.4 g

SHAVED RAW BRUSSELS SPROUTS WITH CASTELROSSO



Shaved Raw Brussels Sprouts with Castelrosso image

Brussels sprouts aren't the first ingredient anybody thinks of when they think of Italian food, but this salad takes a basic equation from the Italian kitchen-fresh vegetables, olive oil, and a little bit of Italian cheese-and makes the sprouts work in the context of the cuisine. It's also a healthier, fresher salad for the winter months.

Provided by Frank Falcinelli

Yield Serves 4

Number Of Ingredients 7

2 pints Brussels sprouts
1/2 cup plus 1 tablespoon olive oil
1/2 cup freshly squeezed lemon juice
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white pepper
1 cup crumbled Castelrosso cheese (about 4 ounces)
Black pepper

Steps:

  • 1. Discard any dark or limp leaves from the Brussels sprouts and trim off their bottoms. Cut the sprouts in half through the core and then slice them crosswise, taking time to slice them as thin as possible. We call them "shaved" raw Brussels sprouts, which says how thin we like them, so make sure you use a sharp knife.
  • 2. Transfer the Brussels sprouts to a mixing bowl. (You can shave the Brussels sprouts up to a couple of hours in advance and keep them covered in the refrigerator until you're ready to serve them.)
  • 3. Whisk together the olive oil, lemon juice, salt, and white pepper in a large, wide mixing bowl. Add the shredded Brussels sprouts to the bowl by the handful, tossing all the while. Once you've dressed the sprouts, portion them out into salad bowls, top each salad with 1/4 cup of the crumbled cheese, and serve. Offer black pepper from the grinder at the table.

SHAVED BRUSSELS SPROUTS WITH PECORINO AND WALNUTS



Shaved Brussels Sprouts With Pecorino and Walnuts image

Those who have eaten at Buvette, the West Village restaurant from which the recipe for this dish is adapted, will understand that if the home-cooked version tastes even 1/8th as good as the original, then you could pair it with a roast chicken and dinner will be awesome, beyond compare. And it does! Shave the sprouts with a mandoline or a food processor or a sharp, sharp knife. Then combine with raw walnut halves, pecorino crumbled off the cheese with a fork, olive oil, and salt. Mix aggressively, so that the sprouts begin to wilt a little. And that's it. You'll see.

Provided by Sam Sifton

Categories     quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

24 brussels sprouts
1/2 cup raw walnut halves
1/4 cup fork-crumbled pecorino Romano
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt, to taste

Steps:

  • Trim bottoms of brussels sprouts and discard any discolored or loose outer leaves. Using a mandoline, the slicing attachment on a food processor or a very sharp knife, shave sprouts into the thinnest of slices.
  • In a large bowl, combine shaved sprouts with the other ingredients, mixing roughly by hand so that the greens begin to wilt a little. Season to taste with salt and add a little more olive oil if necessary, either for your taste or because the sprouts were large.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 308 milligrams, Sugar 3 grams

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