Recipe courtesy of Elena Besser
Recipe courtesy of Elena Besser
Watch how to make this recipe.
Crispy Shaved Brussels Sprouts Salad
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 286
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 9 g
- Cholesterol
- 8 mg
- Sodium
- 334 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 286
- Total Fat
- 22 g
- Saturated Fat
- 5 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 9 g
- Cholesterol
- 8 mg
- Sodium
- 334 mg
Ingredients
Directions
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31m
Easy
CLASS
Special equipment:
Mandoline- Heat 1/2 cup of the olive oil in a large skillet over medium-high heat. Add 2 cups of the Brussels sprouts and cook, stirring occasionally, until golden and crispy, 5 to 7 minutes. Season with salt and pepper, then place on a paper towel-lined plate with a slotted spoon to remove any excess oil. Wipe out the skillet.
- Heat the remaining 1/4 olive oil over medium-low heat in the skillet. Add the pistachios and rosemary and cook, stirring occasionally, until the pistachios are toasted and golden, 3 to 4 minutes. Remove and discard the rosemary sprigs. Transfer the pistachios with a slotted spoon to a cutting board to cool, season with salt and pepper, then chop finely. Pour the oil from the skillet into a medium heatproof bowl and let cool.
- Add the lemon juice and zest to the medium bowl and whisk to combine. Season the dressing with salt and pepper and set aside.
- Combine the cooked Brussels sprouts with the raw Brussels sprouts in a large bowl. Add the pistachios, cranberries and cheese; season with salt and pepper. Add the dressing and toss to combine. Top with sumac and enjoy.
Cook’s Note
For a heartier meal, add shredded turkey or rotisserie chicken.
