Try This Fall Dinner: Brussels Sprouts Salad with Toasted Hazelnuts, Sunflower Seeds, and Dates
Move over, kale and quinoa: Brussels sprouts are back on the menu!
The mini cabbage-like veggies have gotten a bad rap these past few decades, but we're loving the earthy crunch that the nutrient-packed leafy greens add to salads.
Chefs everywhere are happy to see the renewed interest in the trendy veggie. "The extra time spent peeling the brussels sprouts will be worth it," promises chef Elisabeth Prueitt, co-owner with Chad Robertson at San Francisco's cult favorite Bar Tartine. She serves her sprouts with a dressing of browned butter and sherry vinegar which "brings all the earthy, sweet flavors into balance."
Recipe by: Elisabeth Prueitt and Chad Robertson
Ingredients: 1½ lb. brussels sprouts2 tbsp butter2 tbsp olive oil2 tbsp sherry vinegarJuice of ½ lemon9 dates, diced small½ cup hazelnuts, lightly toasted and skinned (rub with a dish towel when warm to remove skins)2 tbsp sunflower seedsSalt and freshly ground black pepper
Directions: 1. Cut ends off sprouts; peel off all the leaves.2. Place ¾ cup water in a 2-quart saucepan, add a pinch of salt, and bring to a boil. Add sprouts, cover, and cook over high heat for 2–3 minutes, until leaves are tender and bright.3. Immediately pour cold water into the pan to stop the cooking; drain well. Use paper towels to dry.4. For the dressing, melt butter in a pan over medium-high heat until it's bubbling and brown; pour into a bowl. Add oil, vinegar, lemon juice, dates and ¾ tsp salt. Mix well; dress sprouts. Sprinkle in nuts and seeds; gently toss. Add pepper to taste.