Thursday, November 17, 2011
My mom, K, came to visit me this past weekend and we also got to visit my sister in Montreal! It was a really lovely visit, but it definitely makes me wish my parents still lived close to me! On the last night of her visit she made me and N a fabulous dinner. She had picked up a copy of Bon Appetit that was laying around my apartment and decided to make one of the menus in the magazine. It was a lot of work, and we definitely appreciated the amazing meal that she made. She had planned to make the Brussels sprouts salad, but the pork loin and perfectly cute potato dish took over the kitchen. So, I made the Brussels sprouts salad the next day. My mom is definitely going to wish she was around still when we made it. This salad is completely, deliciously addictive. I was practically (okay, literally) shoveling it in my mouth both at dinner and when I took it to lunch for leftovers. The apples that I added gave it the perfect amount of sweetness. N said that this had to become a "go-to" in our kitchen, and I completely agree.
Brussels Sprouts Salad with Walnut Vinaigrette
Adapted from Bon Appetit
3 3/4 cups brussels sprouts
2 tablespoons olive oil, divided
1/2 cup walnut halves, divided
2 1/2 tablespoons unsalted butter
1 clove garlic, minced
1/4 red onion, minced
3 tablespoons plus 2 tsp. white wine vinegar
1 1/4 teaspoons Dijon mustard
Freshly ground black pepper
1/2 medium head of radicchio (about 5 oz.), cored and thinly sliced
1 Honeycrisp apple, diced
Parmesan (for shaving)
Slice the Brussels sprouts into discs. Heat a tablespoon of olive oil in a pan and add the Brussels sprouts when the pan is hot. Season with salt and pepper, and sauté the Brussels sprouts for about 5 minutes. Remove the Brussels sprouts and let them cool.
Crush 2 1/2 Tbsp. walnuts with a rolling pin or the side of a knife; set aside. Melt butter with 1 Tbsp. 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.
Place brussels sprouts, radicchio, and apple 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 remaining walnuts.