November 13, 2013

Thanksgiving side dish-Brussels Sprout Salad

Thanksgiving is right around the corner! I couldn't wait to get my hands on this recipe, and it didn't disappoint. I love roasted brussel sprouts! It looks fancy and tastes it, too, though it really isn't difficult to make. Trader Joe's thankfully sells shaved brussel sprouts so that took some of the muscle work and time off the prep for this salad. I made a few changes  and adapted a recipe from New York Magazine. I think we will definitely have to add this to the Thanksgiving Day menu.

Shaved Brussels-Sprout Salad
with pecorino, toasted almonds, and pears in a honey-Dijon vinaigrette
What You'll Need:
3 lbs. large brussel sprouts (or two bags of shaved Brussels)
1/2 cup plus 2 tbs. extra-virgin olive oil
salt and pepper to taste
1/2 cup sliced almonds
zest of 1 lemon
 3 tbs. lemon juice
1 garlic clove
2 tbs. white-wine vinegar (I used apple cider vinegar)
2 tbs. honey
1 tbs. plus 1 tsp. Dijon mustard
1 tbs. thyme leaves
1 peeled pear, julienned
1 pound Pecorino Romano, grated
(I used a shaved parmesan, pecorino and asiago blend from Trader Joe's)
What to Do:
Preheat oven to 375 degrees. Strip the brussel sprouts of their outer leaves, and set aside. Holding each sprout by the stem, cut into very thin slices. Toss in a bowl to separate layers. Toss the reserved leaves with 2 tablespoons evoo, and season with salt and pepper to taste. {I skipped all of this and tossed shaved brussel sprouts with olive oil, salt and pepper}.
Spread the leaves on a baking sheet lined with parchment paper, and roast in the oven until they're crispy, about 10 minutes. Remove from oven.
Turn oven to 350 degrees and toss almonds with a tablespoon of oil and season with salt. Spread on a baking sheet. Toast the almonds in the oven for about 8 minutes or until lightly browned.
Meanwhile, put the lemon zest and juice, garlic, vinegar, honey and mustard in a blender. Blend at medium speed until dressing is smooth, then slowly stream in the remaining oil. Once the dressing is emulsified, add the thyme and pulse 2-3 times.
Before serving, put the sliced Brussels/leaves, almonds and pear into a large bowl. Pour the dressing and toss the ingredients together. Season with salt and pepper to taste, then top with cheese.


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