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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Brussels Sprout Slaw

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Brussels Sprout Slaw Empty Brussels Sprout Slaw

    Post by Lobo Fri 22 Jan 2016, 1:55 am

    Brussels Sprout Slaw Img36l
    Brussels Sprout Slaw
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    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Servings: 8
    In this new take on slaw, shredded brussels sprouts and radicchio are tossed with an assertive dressing, then topped with caramelized pecans. After combining the slaw with the dressing, be sure to let it stand for 15 minutes to slightly wilt the brussels sprouts.






    • 1K+

    Ingredients:


    • 1/2 cup pecan halves
    • 1 1/2 tsp. plus 1/4 cup olive oil
    • 1/4 tsp. kosher salt, plus more, to taste
    • 1 tsp. sugar
    • Pinch of cayenne pepper
    • 2 lb. brussels sprouts, trimmed and fibrous stems removed
    • 1 small head radicchio, quartered and cored
    • 2 Tbs. cider vinegar
    • 1 Tbs. fresh lemon juice
    • 2 Tbs. whole-grain mustard
    • 3 Tbs. maple syrup
    • Freshly ground black pepper, to taste

    Directions:

    Preheat an oven to 350°F.

    In a small bowl, combine the pecans, the 1 1/2 tsp. olive oil, the 1/4 tsp. salt, the sugar and cayenne and stir to coat evenly. Transfer to a baking sheet and toast in the oven until browned, 10 to 12 minutes. Let cool.

    Using the grater attachment of a food processor, shred the brussels sprouts and radicchio. Transfer to a large bowl and stir to combine.

    In a small bowl, whisk together the vinegar, lemon juice, mustard and maple syrup. Slowly whisk in the 1/4 cup olive oil and season with salt and black pepper.

    Add half of the dressing to the brussels sprout-radicchio mixture and toss well to combine, adding more dressing as needed. Let stand for 15 minutes to slightly wilt the brussels sprouts. Top with the pecans and serve immediately. Serves 6 to 8.

    Williams-Sonoma Kitchen


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