Holiday Meal Salad Course Side dish

Brussels Sprouts (Raw!!) and Candied Pecans

By on November 30, 2013

We spent this Thanksgiving with family at my cousin’s house (thanks S&E!), and my assignment was bringing brussels sprouts.   The thing about brussels sprouts — great just out of the oven, but on a re-heat the luster is lost.   And not wanting to crowd E’s kitchen on the biggest/busiest food day of the year, here’s the solution — raw:  

sprouts

Shred the sprouts super-thin on a mandoline (not the stringed instrument).   Toss with a mustard vinaigrette, candied spicy pecans and dried sweetened cranberries.  Easy, festive-looking, and a pleasing result.  Recipes for the dressing and pecans are below…

sprouts2

Vinaigrette:  Three parts extra virgin olive oil, one part red wine vinegar.  A squeeze of dijon mustard, a little squirt of agave nectar.  Salt and pepper.   Mix until thick and emulsified.  Taste.  Adjust.   Toss with shredded sprouts and dried cranberries just before service.

Candied Spicy Pecans:  Melt a couple tablespoons of butter with a good squeeze of agave nectar.  Add kosher salt and a generous amount of cayenne pepper.  Toss with pecans, roast on a cookie sheet lined with parchment at 250º for a couple hours.  Let cool completely and toss with just-dressed sprouts.    

TAGS
RELATED POSTS
4 Comments
  1. Fred who was also there

    December 2, 2013

    And this was a real winner!

    • GHT

      December 2, 2013

      thanks Fred! great to see you. thanks for the pan too

  2. Gina

    December 2, 2013

    Beautiful salad.

    • GHT

      December 4, 2013

      thanks Gina!

Comments are closed.

Transfer To Social Networks

The Cook
Receive Updates
Sign up to have new posts sent right to your inbox
Archives