Winter Salad With Brussels Sprouts And Citrus Recipes

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WINTER SALAD WITH BRUSSELS SPROUTS AND CITRUS



Winter Salad With Brussels Sprouts and Citrus image

Lots of texture and a range of flavors are brought out of the brussels sprouts by prepping them three ways in this recipe-leaves, raw slices, and sautéed halves.

Provided by Jessica Koslow

Yield Serves 8

Number Of Ingredients 14

1 serrano chile, seeds removed, chopped
1 cup (packed) cilantro leaves with tender stems
1/2 cup olive oil
1/2 teaspoon ground caraway
1/2 teaspoon ground cumin
Kosher salt, freshly ground pepper
1 pound brussels sprouts
1 tablespoon olive oil
6 small citrus (such as navel or blood oranges or tangelos)
3 tablespoons Champagne vinegar
2 teaspoons poppy seeds
Kosher salt
1 cup fromage blanc or plain whole-milk Greek yogurt
1 teaspoon nigella seeds (optional)

Steps:

  • Purée chile, cilantro, oil, caraway, and cumin in a blender until smooth; season with salt and pepper.
  • Trim brussels sprouts; halve lengthwise. Pluck off outer green leaves and place in a large bowl. Very thinly slice half of brussels and add to bowl with leaves. Heat oil in a medium skillet over medium-high. Cook remaining brussels, tossing occasionally, until crisp-tender, about 5 minutes. Transfer to bowl.
  • Trim ends from citrus; cut off peel and white pith. Cut 3 citrus in half lengthwise, then thinly slice crosswise. Working over a bowl, cut along membranes of remaining 3 citrus to release segments. Squeeze membranes and trim over bowl to release juices. Whisk 3 Tbsp. juice, vinegar, and poppy seeds in a small bowl; season dressing with salt. Discard remaining juice.
  • Add citrus and dressing to bowl with brussels sprouts and toss; season with salt.
  • To serve, spread fromage blanc over a platter. Arrange salad on top and drizzle with 1/4 cup green harissa (save remaining harissa to use on roasted veg or grilled meat); sprinkle with nigella seeds, if using.
  • Harissa can be made 3 days ahead. Cover and chill.

CITRUS AND WINTER GREENS SALAD RECIPE BY TASTY



Citrus And Winter Greens Salad Recipe by Tasty image

Here's what you need: garlic, fresh parsley, scallions, apple cider vinegar, honey, orange juice, dijon mustard, tahini, kosher salt, extra virgin olive oil, tuscan kale, red cabbage, large fuji apple, brussels sprouts, oranges, pepitas, pomegranate seeds

Provided by Greg Perez

Categories     Lunch

Yield 4 servings

Number Of Ingredients 17

1 clove garlic
¼ cup fresh parsley, chopped
¼ cup scallions, chopped
¼ cup apple cider vinegar
2 tablespoons honey
¼ cup orange juice, reserved from supreming oranges if desired.
1 tablespoon dijon mustard
2 tablespoons tahini
kosher salt, to taste
2 tablespoons extra virgin olive oil
3 cups tuscan kale, thinly sliced (1 bunch)
1 cup red cabbage, thinly sliced
1 large fuji apple, cored and thinly sliced
1 cup brussels sprouts, thinly sliced (4 ounces, 115 G)
3 oranges, supremed
¼ cup pepitas, toasted
¼ cup pomegranate seeds

Steps:

  • To make the dressing, add the garlic, parsley, scallions, apple cider vinegar, honey, orange juice, Dijon mustard, tahini, and salt to a blender. Blend until smooth. With the blender running, slowly drizzle in the olive oil until the dressing is easily pourable. Set aside until ready to use.
  • minutes prior to serving the salad, add the kale to a large bowl and season with salt. Gently massage with your hands to break down the tough fibers and reduce bitterness.
  • Add the red cabbage, apple, Brussels sprouts, orange segments, pepitas, and pomegranate seeds. Toss well to combine. Serve in a bowl or plate and drizzle with dressing to taste.
  • Enjoy!

Nutrition Facts : Calories 382 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 12 grams, Protein 10 grams, Sugar 40 grams

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