Winter Salad With Brussels Sprouts And Citrus Recipes
WINTER SALAD WITH BRUSSELS SPROUTS AND CITRUS
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
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
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
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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WINTER SALAD WITH BRUSSELS SPROUTS AND CITRUS RECIPE
2016-11-15 Step 3. Trim brussels sprouts; halve lengthwise. Pluck off outer green leaves and place in a large bowl. Very thinly slice half of brussels and …
From bonappetit.com
Servings 8Estimated Reading Time 2 minsAuthor Jessica Koslow
From bonappetit.com
Servings 8Estimated Reading Time 2 minsAuthor Jessica Koslow
- 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.
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- If you can't find Brussels sprouts that are already shaved, use a mandoline to shave the sprouts nice and thin.
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