Brussels Sprouts Salad

 

by Emily

 

I am with Liz, back in the business of overwhelming you guys with Brussels sprouts recipes! But I swear, this one is different! New and novel! Rather than roasting (pan or oven), this recipe calls for blanching, which leads to an entirely different, fresh and clean flavor. It also incorporates dates and toasted nuts and calls for a lovely brown butter infused dressing, so you know this is gonna be good. Believe me, I was tired of them, too, but this one has me back on board with these petite leafy greens. I paired them with a simple Parmesan risotto with Meyer lemons for a cozy dinner at home.

Brussels Sprout Salad
adapted a little from In Style’s recipe in the November 2012 issue

1-1/2 pound Brussels sprouts
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons sherry or red wine vinegar
Juice of 1/2 lemon
9 dates, sliced or diced small
3/4 cup walnuts, hazelnuts, or pecans, toasted

Cut ends off Brussels sprouts, slice thin. Place 1/4 cup water in a 2-quart saucepan, add a pinch of salt, and bring to a boil. Add sprouts, cover, and cook over high heat for 2-3 minutes, until leaves are tender and bright. Immediately remove from heat and pour cold water into the pan to stop the cooking, drain, and use paper towels to dry. Transfer to serving bowl.

For the dressing, melt butter in a pan over medium-high heat until it’s bubbling and brown. Pour into a bowl, add oil, vinegar, lemon juice, dates, and 1/4 teaspoon salt. Mix well, dress sprouts, and then sprinkle with toasted nuts. Add pepper to taste, serve, and enjoy!