SHAVED BRUSSELS SPROUTS SALAD
Steps:
- Place a rack in the center of your oven and preheat the oven to 375 degrees F. Rinse and drain the chickpeas; lay them on a double layer of paper towels and dry them as much as you can. Transfer the dried chickpeas to a baking sheet and drizzle with the olive oil. Sprinkle with garlic powder, salt, and cayenne (if using). Toss to combine, then spread into an even layer. Bake for 30 to 40 minutes until brown and crispy, shaking the pan once or twice throughout. Set aside to cool.
- While the chickpeas are roasting, make the Caesar Dressing.
- For the fastest possible shredding, cut the end of the bottom off of the brussels sprouts, then shred them using a food processor slicing blade like one of these. Alternatively, you can carefully slice the brussels sprouts with a mandoline, taking care to watch your fingers. I recommend holding the stem, slicing from the top, and discarding the bottom stem. If you do not have a food processor OR a mandoline, you can use a sharp chef's knife: remove the stems and any wilted outer leaves, then slice the sprouts into very thin ribbons. For all methods: once the brussels sprouts are sliced, place the shreds in a bowl, then toss and fluff them with a fork or your fingers.
- Add half of the chickpeas, two-thirds of the dressing, and Parmesan to the bowl. Toss to evenly moisten, then add a little extra dressing as desired. Taste and season with black pepper as desired. Sprinkle with the remaining chickpeas. Serve immediately or refrigerate for up to 4 hours.
Nutrition Facts : ServingSize 1 cup (of 8), Calories 81 kcal, Carbohydrate 12 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Fiber 5 g, Sugar 2 g, UnsaturatedFat 2 g
SHAVED BRUSSELS SPROUT CAESAR SALAD
Creamy, tangy and crunchy, our Brussels Sprout 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
Number Of Ingredients 13
Steps:
- No. 1 | Preheat oven to 350°.
- No. 2 | In a large bowl, toss the baguette cubes with olive oil, 1/4 teaspoon each of salt and pepper. Place on a baking sheet. Place a wire cooling rack on a baking sheet. Lay the bacon slices on the cooling rack. Bake the bacon and baguette cubes in the oven for 15 minutes, turning the bread halfway through. Once, done allow too cool to room temperature, then finely chop the bacon.
- No. 3 | In a large salad bowl, mash the anchovy, garlic and mustard together with a fork. Add mayonnaise, lemon juice, Worcestershire, half the Parmigiano-Reggiano and a good pinch of salt and pepper. Whisk until well combined.
- No. 4 | Shave the brussels sprouts using a mandolin, food processor, or a knife and place into the bowl with the dressing. Add half the bacon and croutons and toss until well coated. Serve with remaining, cheese, croutons, and bacon on top.
SHAVED BRUSSELS SPROUTS CAESAR SALAD
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
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
SHREDDED SPROUT 'SORT-OF-CAESAR' SALAD
Make the most of Brussels sprouts with this salad. With bacon, croutons, cranberries and a Caesar-like dressing, it's a different way to enjoy the veg
Provided by Rosie Birkett
Time 45m
Yield Serves 4 as a side
Number Of Ingredients 22
Steps:
- Heat the oven to 200C/180C fan/gas 6. First, make the croutons. Combine the sourdough pieces with the anchovies and rosemary in a roasting tin. Drizzle over the oil, season with a little black pepper, then toss to coat evenly. Roast on a high shelf in the oven for 8-10 mins until golden and crisp. Set aside.
- For the dressing, put the egg yolk, anchovies, mustard and garlic in a small food processor with a pinch of salt, and blitz to a paste. Whisk the hot sauce, Worcestershire sauce, vinegar, sugar and lemon juice together in a small bowl until the sugar has dissolved. Combine the two oils in a small jug. With the food processor running, slowly pour in a quarter of the oil mixture, then add a little of lemon and vinegar mixture, then slowly add another quarter of the oil mixture. Continue to alternate between the oil and the lemon and vinegar mixtures (to keep the dressing from splitting) until you have a thick, creamy dressing. Add the parmesan and blitz again to combine. Taste for seasoning
- For the bacon and chestnuts, heat the oil in a heavy-based frying pan or skillet, and fry the bacon until starting to crisp up. Once the fat has rendered out from the bacon, add the chestnuts and stir to coat in the bacon fat, frying for a minute more. Remove from the heat and set aside.
- Using a mandoline or very sharp knife, finely shred the sprouts from the top to the base, then transfer to a large bowl and toss gently with your hands to break up some of the layers. Squeeze over a little lemon juice, then season with a small pinch of salt. Pour over just enough of the dressing to coat the sprouts - you don't want them to be soggy, so start with a small amount and add more if needed. Drain the rehydrated cranberries and toss these through the sprouts, along with half the bacon and chestnut mixture and half the croutons. Transfer the salad to a large serving platter, or divide between plates or bowls. Top with the remaining croutons, bacon and chestnuts, then scatter over the shaved parmesan to serve.
Nutrition Facts : Calories 552 calories, Fat 43 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2.6 milligram of sodium
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