Brussels
Sprouts with Walnut Vinaigrette
By FBWorld Team
I'm
a recipe junky. I never met an old magazine I didn't like.
So when I was sitting in a doctor's office just last month
and found this 2 year old Bon Appetit magazine, I quickly
went to the recipe section, and found this recipe I thought
I should try. Since I am always looking for cold salads
to spice up my main courses, I was drawn to this Brussels
Sprouts salad with a Walnut Vinaigrette and decided to
try it.
My
main hesitance about this recipe, was that we were only
blanching the brussels sprouts. Out of the thousands of
times that I had prepared brussels sprouts, they had always
been roasted in the oven, and for a very long time at
that! So how were these going to turn out?
Much
to my surprise, they came out perfectly, and they will
for you, too. Although the blanching and then the subsequent
ice bath was quick, they were tender and tasty. This was
all due to the preparation.
By
halving and then removing the core of the brussels sprouts,
all the parts of this sometimes tough vegetable became
light and easy to manage. You can tell by the photograph,
my coring technique needs improvement, but it was my first
time coring a brussels sprouts, and I can improve upon
it next time I do this recipe, which will be soon.
I
loved working with the walnuts. Once crushed and sautéed
with that pinch of sugar, the resulting flavor of the
salad overall was interesting, worthy of a conscientious
home cook, and definite placement in the "will try
again" category. Let me know how yours turn out!
Brussels
Sprouts with Walnut Vinaigrette
Recipe by the Bon appetite Test kitchen October 2011
Photography by Ellen Walsh
Blanche
Brussels sprouts and them shock them in an ice water bath
to keep them bright and green and crisp tender.
8
servings
Ingredients:
4 cups Brussels Sprouts, (halved, cored, leaves separated)
1/2 cup Walnut (halves, divided)
2.5 tbls. Unsalted Butter
1 tbls. Walnut Oil (plus more for drizzling)
1 medium Shallot, (minced)
3 tbls. plus 2 tspn. Champagne Vinegar
1 1/4 tspn. Dijon Mustard
Pinch of Sugar
Parmesan Cheese (for shaving) optional
3/4 tspn. Lemon Zest (finely grated)
Preparation:
1. Blanch Brussels sprouts in boiling
salted water for 30 seconds, drain and immediately transfer
to a large bowl of ice water to cool. Spin in a salad
spinner to dry leaves, or pat dry. ( this can be done
2 days ahead.) Wrap in a kitchen towel, and transfer to
a resealable plastic bag. Chill.
2.
Crush 2 1/2 tbls. walnuts with a rolling pin. Set aside.
Melt butter with 1 tbls. oil in a small saucepan over
low heat. Add shallot and crushed walnuts. Cook, stirring
frequently, until shallot softens, about 2 minutes. Whisk
in vinegar, mustard, and sugar. Remove vinaigrette from
heat.
3.
Season to taste with salt and pepper. Let vinaigrette
come to room temperature before serving.
4.
Place the dried Brussels sprouts in bowl. Pour walnut
vinaigrette over Brussels sprouts mixture and toss to
coat well. Transfer to a serving dish. Using a vegetable
peeler or cheese slicer, shave cheese over brussels sprouts.
Sprinkle with lemon zest and remaining walnuts.
5.
Drizzle with walnut oil.
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