Brussels Sprout Salad with Fresh Grapes, Toasted Hazelnuts & Pecorino Romano

December07

Brussels Sprout Salad with Fresh Grapes, Toasted Hazelnuts, Pecorino Romano & Pomegranate Vinaigrette

Serves :: 8

Ingredients

2 lbs Brussels sprouts
1 tablespoon extra virgin olive oil
1 small bunch red grapes, halved
1/3 cup hazelnuts, toasted, skin removed and lightly crushed/chopped
½ cup fresh grated pecorino Romano
2 tablespoons pomegranate seeds
extra drizzle of pomegranate molasses and shaved pecorino Romano for serving

Pomegranate Vinaigrette
1 teaspoon minced shallot
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon pomegranate molasses
3 tablespoons extra virgin olive oil
salt and fresh cracked pepper to taste

Directions

Preheat oven to 375F.
Split the Brussels sprouts into 3 equal parts. For the first group, clean and quarter them and toss with one tablespoon of olive oil. Roast on a baking sheet for about 20 minutes until lightly browned. For the second group, trim ends and remove the outer leaves, leaving them whole. Blanch whole leaves in boiling water for 10 seconds and set in an ice bath to stop cooking. Lightly pat dry and allow leaves to cool. For the last group, leave them raw. Trim the ends and slice very thin using a knife or shave them with a mandolin.
Set the roasted Brussels sprouts on a serving platter. In a large mixing bowl, add the remaining ingredients together, blanched and raw Brussels sprouts, grapes, hazelnuts, pecorino, and pomegranate seeds. Toss lightly with the vinaigrette. Lightly drizzle pomegranate syrup over top and sprinkle with extra shaved pecorino just before serving.

images by Jen Altman

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posted: 12.07.11

2 Comment(s)

Saturday, December 24, 2011

Laura’s recipe!

—Erin

Monday, March 26, 2012

1. Main engine can’t be started. The cause may be wrong power supply, and the solution is checking the power.

—disperser

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