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Brussel Sprout Salade Recipe

Name: Junes Brussel Sprout Salade Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Brussels sprouts; 0.25 cup Red onion; 2 tbsp Fresh parsley; 1 each Lemon (zest and juice); 0.5 cup Shaved Parmesan or Pecorino; 1 tsp Salt; 0.5 tsp Black pepper; 1 cup Pecans (halves); 2 tbsp Granulated sugar; 0.5 tbsp Unsalted butter; 0.25 tsp Kosher salt; 2 tbsp Rendered duck fat (melted, warm); 2 tbsp Extra-virgin olive oil; 1 tbsp Shallot (finely minced); 1 tsp Dijon mustard; 1 tsp Honey; 2 tbsp Lemon juice; 0.5 tbsp Sherry vinegar (optional); 0.5 tsp Salt; 0.25 tsp Freshly ground black pepper

Inspired by June

Time35m

Serves4

Duck fat vinaigrette, candied pecan, lemon

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BEETLEJUICE! BEETLEJUICE! BEETLEJUICE!!!

rum, cynar, amaro montenegro, beet cordial, lime, mint, lime bitters

herbal · earthy · bittersweet

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Ingredients

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Brussels sprout salad

1 lb Brussels sprouts

1/4 cup Red onion

2 tbsp Fresh parsley

1 each Lemon (zest and juice)

1/2 cup Shaved Parmesan or Pecorino

1 tsp Celtic sea salt

1/2 tsp black pepper

Candied pecans

1 cup Pecans (halves)

2 tbsp granulated sugar

1/2 tbsp Unsalted butter

1/4 tsp Kosher salt

Duck fat vinaigrette

2 tbsp Rendered duck fat (melted, warm)

2 tbsp Extra-virgin olive oil

1 tbsp Shallot (finely minced)

1 tsp Dijon mustard

1 tsp Honey

2 tbsp ReaLemon lemon juice

1/2 tbsp Sherry vinegar (optional)

1/2 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

Method

Brussels sprout salad

Prepare sprouts

Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Thinly slice the sprouts on a sharp knife or using a mandoline until you have fine ribbons. Place the sliced sprouts in a large bowl.

Onion and herbs

Thinly slice the red onion into half-moons and add to the bowl. Zest the lemon, then cut and measure 2 tablespoons of lemon juice; add the zest to the bowl. Chop the parsley finely and add it to the bowl as well.

Season raw base lightly with 1 teaspoon salt and 1/2 teaspoon black pepper and gently toss to combine so the flavors begin to marry while you make the other components.

Candied pecans

In a medium nonstick skillet over medium heat, melt 1/2 tablespoon butter. Add 1 cup pecan halves and 2 tablespoons granulated sugar. Toss constantly so the sugar melts and coats the nuts, about 3–5 minutes. Watch closely to prevent burning.

When the sugar has melted and the pecans are glossy and toasted, sprinkle with 1/4 teaspoon kosher salt. Transfer the pecans to a parchment-lined tray to cool and separate the pieces with a fork if they clump. Cool completely (about 10 minutes).

Duck fat vinaigrette

Warm the duck fat if solid so it is liquid but not hot (microwave briefly or melt gently on the stove). In a small bowl or jar, combine the warm duck fat, olive oil, minced shallot, 1 teaspoon Dijon, 1 teaspoon honey, 2 tablespoons lemon juice, and 1/2 tablespoon sherry vinegar (if using).

Whisk vigorously or shake in a sealed jar to emulsify. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If the dressing tastes too rich, add up to 1 tablespoon additional lemon juice or 1/2 tablespoon sherry vinegar and re-taste.

Assembly

Pour about three-quarters of the vinaigrette over the shredded Brussels sprouts mixture and toss well to coat. Let the salad sit 5–10 minutes so the sprouts soften slightly and absorb the dressing. Taste and add more vinaigrette as needed.

Add the candied pecans (reserve a few for garnish) and the shaved Parmesan. Toss gently to combine so the cheese clings to the sprouts and pecans.

Adjust seasoning with additional salt, pepper, or lemon juice to taste. Transfer to a serving bowl or individual plates and garnish with remaining candied pecans and a little extra lemon zest if desired.