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Brussels Sprouts Salad

Name: Brussels Sprouts Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: American/Classic
Ingredients: 3 Pounds Brussels sprouts; 1/2 Cup Extra Virgin Olive Oil; 3 Tablespoons Garlic; 2 Tablespoons Mustard powder; 2 Teaspoons Paprika; 1 Tablespoon Lemon peal; 1 Cup Pecan halves; 1/4 Cup Dried cranberries; 3/4 Cup Crumbled feta cheese; Salt and pepper to taste; DRESSING:; 1/2 Cup Olive oil; 1/2 Cup Sherry vinegar; 1 Shallot; Salt and pepper to taste

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Ingredients

3 lbs Brussels sprouts
1/2 cup Extra Virgin Olive Oil
3 tbsps Garlic (minced)
2 tbsps Mustard powder
2 tsps Paprika
1 tbsp Lemon peal (thinly sliced)
1 cup Pecan halves
1/4 cup Dried cranberries (optional)
3/4 cup Crumbled feta cheese (optional)
Salt and pepper to taste
DRESSING:
1/2 cup Olive oil
1/2 cup Sherry vinegar
1 Shallot (minced)
Salt and pepper to taste

Yield

Servings^*:

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes

Serving size based on 1 cup (242g)

Preparation

For the salad:
1. Remove the outer leaves of the Brussels sprouts and rinse under cold water. Trim the stems and cut in half.

2. Bring a large pot of lightly salted water to a boil.

3. In a separate large bowl make an ice bath.

4. Blanch the Brussels sprouts for 2 minutes.

5. Remove from the water and submerge in the ice bath.

6. Drain and place the Brussels sprouts on a towel-lined baking sheet and pat dry.

7. Heat a large cast-iron grill pan over medium-high heat.

8. In a large mixing bowl, whisk together the olive oil, garlic, mustard powder, paprika, salt and pepper.

9. Add the Brussels sprouts and lemon peels to the bowl and toss to coat. Reserve the marinade for a later use.

10. Place the Brussels sprouts cut-side down on the hot grill and cook until slightly charred, 3 to 4 minutes. Flip and cook until the Brussels sprouts are cooked through but still have a semi-firm bite, 3 to 4 minutes. Set aside to cool.

11. Preheat the oven to 350F

12. Spread the pecans in an even layer on a baking sheet and toast on the center rack of the oven for 8 minutes.

For the dressing:
1. In a medium mixing bowl, add the oil, vinegar, salt, pepper and shallots.

2. Gradually whisk 1/2 cup of the reserved marinade in a steady stream until emulsified.

3. Place the cooled Brussels sprouts in a serving bowl or on a platter.

4. Add the toasted pecans and dried cranberries, and then toss the salad with the dressing.

5. Top with the feta cheese and season with some salt and pepper to serve.

>> Perfect Pairings recommendation: Grilled Cheeseburger Pizza