Brussels Sprouts with Walnut Vinaigrette |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Blanch brussels sprouts and then shock them in an ice-water bath to keep them bright green and crisp-tender. Ingredients:
3 3/4 cups brussels sprouts, halved, cored, leaves separated |
kosher salt |
1/2 cup walnut halves, divided |
2 1/2 tablespoons unsalted butter |
1 tablespoon walnut oil plus more for drizzling |
1 medium shallot, minced |
3 tablespoons plus 2 teaspoons champagne vinegar |
1 1/4 teaspoons dijon mustard |
pinch of sugar |
freshly ground black pepper |
1/2 medium head of radicchio (about 5 ounces), cored and thinly sliced |
parmesan (for shaving) |
3/4 teaspoons finely grated lemon zest |
Directions:
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 with kitchen towels). DO AHEAD: Can be made 2 days ahead. Wrap in a kitchen towel, transfer to a resealable plastic bag, and chill.
2. Crush 2 1/2 tablespoons walnuts with a rolling pin or the side of a knife; set aside. Melt butter with 1 tablespoon 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; season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to a container, cover, and chill. Let vinaigrette come to room temperature before serving.
3. Place brussels sprouts and radicchio in a large bowl. Pour walnut vinaigrette over brussels sprouts mixture and toss to coat well. Transfer to a serving dish. Using a vegetable peeler, shave cheese over. Sprinkle with lemon zest and remaining walnuts. Drizzle with walnut oil.
|
|