Shredded Brussels Sprouts With Meyer Lemon And Pomegrante Recipes

BRUSSELS SPROUTS WITH POMEGRANATE MOLASSES AND MEYER LEMON

Steps:

• *Note: I roasted the brussels sprouts instead of steaming them. I used Barefoot Contessa's basic recipe for: Recipe #56103.
• Or, to STEAM the brussels sprouts: Bring a skillet half full of water to a boil. Trim the bottom of the Brussels sprouts. Cut in half if small or into lengthwise quarters if larger. You want the pieces to be of roughly equal size so they'll cook in the same amount of time.
• Add 1 teaspoon of salt to the boiling water. Add sprouts and give them a stir. Cook for about 3 to 5 minutes or until bright green and beginning to be tender. They'll keep cooking a bit after they're drained.
• DRESSING: While the brussels sprouts are cooking, prepare the dressing. Squeeze juice of the zested Meyer lemon into a measuring cup. Add twice as much olive oil as lemon juice. Whisk well.
• Once the brussels sprouts are removed from the pan or oven, drain well (if they were steamed) and immediately toss with lemon zest. Grate the zest with a microplane directly onto the sprouts.
• Transfer the Brussels sprouts to a serving platter.
• Gently drizzle the pomegranate molasses on the brussels sprouts and garnish with the nuts. Check for salt and pepper.
• Drizzle the dressing over the Brussels sprouts.
• Variation: Replace lemon rind with orange.
• Cooking time will vary depending on your method of preparing the brussels sprouts.

SHREDDED BRUSSELS SPROUTS WITH MEYER LEMON AND POMEGRANTE

Steps:

• Holding each Brussels sprout by the stem, slice into very thin slices with a mandoline or sharp knife. (You should have about 6 cups.) Toss in a bowl with the radicchio, kale, half the pomegranate seeds, cranberries, and nuts.
• Combine the meyer lemon juice, zest, olive oil, shallot, maple syrup, and mustard in a small jar (like an old jam jar). Season with salt and pepper. Seal the jar and give it a good shake.
• Pour half the dressing over the salad and toss to coat evenly. Let the salad stand for 1 hour at room temperature or 2 to 3 hours in the refrigerator. Toss with the remaining dressing and sprinkle with the remaining pomegranate seeds just before serving.

SHREDDED BRUSSELS SPROUTS WITH LEMON AND POPPY SEEDS

Steps:

• Finely chop the Brussels sprouts into small pieces with a knife or shred in a food processor.
• Transfer to a large bowl. Add the lemon juice and toss to coat (this should prevent the leaves from losing their bright color). At this point you can cover the Brussels sprouts and refrigerate them for several hours until you're ready to cook them.
• Heat the butter and oil in a large saute pan over medium heat. Cook the Brussels sprouts until they begin to soften, 2 minutes. Add the garlic, 1/2 teaspoon salt, lemon zest and poppy seeds and cook, 2 minutes.
• Add the chicken stock and cook the sprouts are tender but still crisp, 1 minute.