Best Warm Brussels Sprout Salad With Smoked Feta And Candied Pecans Recipes

WARM BRUSSELS SPROUT SALAD

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring often, until rendered and crisp, about 6 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
• Increase the heat to medium high and add the Brussels sprouts, 1/2 teaspoon salt and a few grinds of pepper to the pan. Cook, stirring often, until bright green and slightly wilted, 2 to 3 minutes. Remove from the heat and drizzle in the vinegar; toss well to coat. Transfer to a bowl and top with the pancetta.

WARM BRUSSELS SPROUT SALAD WITH SMOKED FETA AND CANDIED PECANS

Steps:

• Start by tearing apart the brussels sprouts. Cut off about 1/3 of the stem end and pull the leaves apart; this takes some time, but it's worth it. Start by pressing outward with your thumbs on the cut side. This will yield the largest leaves and make for a fluffier salad. When you get to the core, just split it in half and throw it in with the leaves.
• Blanch the leaves in boiling, salted water (as salty as the sea) until they turn bright green. This will take 10 seconds. Run the leaves under cold water to stop the cooking. Dry the sprout leaves in a salad spinner or lay them out on a clean towel to dry.
• Spread the sugar in a cold 10-inch frying pan and melt it over medium heat. Once the edges of the sugar start to melt, stir the sugar until all the lumps disappear. Remove from the heat. Toss the pecans in the melted sugar until coated. It will look a bit like spun sugar as you stir the pecans into the sugar, and the pecans will stick together as they cool. Transfer to a plate to cool completely. Once the pecans have cooled, break the mass apart using your hands. Roughly chop the pecans.
• Cut the feta into a 1/4-inch dice. If you cannot find smoked feta in your area, just use feta cheese and add 1/4 teaspoon Liquid Smoke to the dressing.
• Now you're ready to assemble the salad. Place 4 tablespoons of olive oil and 2 tablespoons of vinegar into a large frying pan over low heat. The heat should not be so high that the dressing sizzles. Once the dressing is warm, place the sprout leaves in the pan and toss with the dressing. Transfer to a large plate. Sprinkle with cheese and nuts. Add salt and pepper to taste.

BRUSSELS SPROUTS WITH TOASTED PECANS

Steps:

• In a large skillet, toast the pecans over medium heat until fragrant and lightly browned, about 8 minutes. Remove from the pan and set aside.
• Meanwhile, remove any wilted outer leaves from the brussels sprouts and cut off the stems. Soak the sprouts in cold water and drain well.
• Using the same skillet, melt the butter over medium heat until bubbly. Add the brussels sprouts and seasoned salt. Stir and cook, tossing frequently, until barely tender, 12 to 15 minutes.
• Add the brown sugar, pepper and reserved pecans to the skillet. Toss the brussels sprouts to coat and cook, stirring frequently, until the sugar is melted and the brussels sprouts are coated in the melted sugar and pecans, about 2 more minutes. Transfer to a warm serving dish and serve immediately.

CRANBERRY FETA BRUSSELS SPROUT SALAD WITH CANDIED PECANS AND WARM BACON VINAIGRETTE

Steps:

• In a nonstick skillet over medium heat, melt the butter.
• While the butter melts, line a baking sheet with parchment paper or a nonstick baking mat. This will be used to cool the candied pecans.
• Add the sugar and pecans to the skillet. Season with salt and cinnamon.
• Using a rubber spatula, move the ingredients around frequently so they don't burn. (Please keep an eye on them. This is not a task where you should be focusing on anything else, as this can burn very easily, especially toward the end of the process.)
• After about 5 minutes, the sugar should begin melting and bubbling.
• Continue stirring until all the nuts are coated, then transfer immediately onto the prepared baking sheet.
• Using the rubber spatula, separate the nuts on the baking sheet so they don't cool together. If they cool together, you'll have a hard time breaking them apart.
• The candied coating will harden in about 5-10 minutes, then you can enjoy these!
• In a nonstick skillet over medium heat, cook the bacon until the fat has rendered and the meat is browned and crisp.
• Remove the bacon from the pan, and set aside for the salad. Leave the fat in the skillet.
• Add the garlic to the skillet, and cook until fragrant. Remove the fat and the garlic from the skillet, and transfer to a mason jar (or another container that can withstand heat.)
• Add the apple cider vinegar to the jar, as well as the Dijon mustard, honey and black pepper.
• Place the cap on the jar, and shake until combined.
• Set aside until time to serve the salad. (If this is made in advance and the vinaigrette cools, reheat in 5-10 second intervals in the microwave until the desired temperature.)
• In a large bowl, combine the trimmed and finely chopped Brussels sprouts, the cooked bacon (from the vinaigrette portion), dried cranberries, feta cheese and the candied pecans.
• Pour on the vinaigrette, and toss using tongs.
• Serve immediately, and enjoy, sprinkling additional feta, candied pecans and bacon on top of the finished salads if so desired.

WARM BRUSSELS SPROUT SALAD

Steps:

• In a large skillet, heat 1 tablespoon oil over medium-high. Add brussels sprouts. Season with salt and pepper and cook, tossing often, until bright green and slightly wilted, about 3 minutes. Add lemon juice and transfer to a large bowl. Add cheese and 1 tablespoon oil; toss well to combine and season with salt and pepper.

WARM BRUSSELS SPROUT SALAD WITH HAZELNUTS AND CRANBERRIES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.
• Bake in the preheated oven until sprouts are tender, about 15 minutes.
• Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.
• Cook and stir bacon in the same skillet over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary; cook, stirring often, until the bacon drippings and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes.
• Combine cooked Brussels sprouts and bacon mixture together in a large bowl; toss until sprouts are coated with maple syrup sauce. Sprinkle in hazelnuts, cranberries, and Pecorino-Romano cheese; toss well. This dish is best served warm.